Easy, Sweet Acorn Squash
- Cooking Time: 45-50
- Servings: 4
- 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!)