- Cooking Time: 45-50
- Servings: 4
- Preparation Time:
- 1 acorn squash
- 1-2 T. butter (or light butter), softened
- 1/3-1/2 c. brown sugar (they used the brown sugar/Splenda blend)
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 c. chopped pecans
- 1-2 T. flour (optional)
- Cut a small hole in the core of the acorn squash. (Keep the piece you cut off.) Use a tablespoon to scrape out the insides of the squash. (Separate from this recipe, you may wish to extract the seeds from the pulp, toss them in a small amount of olive oil and salt, and roast them in a slow oven (maybe 250 degrees) for a few hours. Then consume. This part won’t work well if you have colon problems, though–seeds are bad for tricky colons.)
- In a small mixing bowl, mix softened butter, brown sugar, cinnamon, nutmeg, and pecans. You may want to mix in 1-2 T. of flour to keep your mixture thicker as water leeches from the squash into the center during baking.
- Stuff the squash full, and put the lid back on it. Let sit in the refrigerator a while (up to 2-3 days). You could also try baking it right away.
- When you are ready to eat it, turn the oven to 350 degrees, and put the squash in a small baking pan. Cover the pan with aluminum foil. Bake for 45-50 minutes.
- Slice the squash open and enjoy.
- (Feeds 4, though two people or one really hungry person could probably finish one off!)
NotesMy friend Nikki S. (who is a member on here) brought winter squash made this way to my house. Yum. Delicious and beautiful.
(Feeds 4, though two people or one really hungry person could probably finish one off!)