Saturday, October 16, 2010


Acorn Squash
I wanted to share this recipe I found from Emeril. A very good way to serve acorn squash that is easy and delicious. Tried and true from me to you!

Recipe courtesy Emeril Lagasse

• 2 acorn squash (about 1 1/2 pounds each)
• 6 tablespoons unsalted butter, softened at room temperature
• 3 tablespoons maple syrup
• 3 tablespoons light brown sugar
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• Pinch ground cloves
• Pinch grated nutmeg
• 1/4 teaspoon plus a pinch salt
• 1/4 teaspoon freshly ground black pepper


Position rack in center of oven and preheat the oven to 375 degrees F.

On a cutting board, cut the squash in half lengthwise. An adult may have to do this, since the squash is both very hard and round. Be very careful! Scrape the seeds and fibers from the squash with a spoon. **Kick it up a notch! (see note below) Cut each squash half in 2 and place the quarters in a baking dish so that they fit in 1 layer, skin side down. Poke a few holes in the squash with a fork so that the butter seeps down into the squash.

In a small mixing bowl, combine the butter, maple syrup, brown sugar, cinnamon, allspice, cloves, nutmeg, and a pinch of salt. Mix until smooth with a rubber spatula. Divide the butter mixture among the squash quarters, about 1 tablespoon each. Season the squash evenly with the remaining 1/4 teaspoon of salt and the black pepper. Butter mixture will melt inside the scooped-out squash wells. Cover the baking dish tightly with aluminum foil. Bake, covered, until the squash can be easily pierced with a fork, about 45 minutes.

Using oven mitts or pot holders, remove the baking dish from the oven and carefully remove the foil. Watch out for steam! With a pastry brush, brush the melted butter from the squash wells evenly over the inside of each squash. With oven mitts or pot holders, return the baking dish to the oven and bake, uncovered, for 20 to 30 minutes, or until the squash is golden brown around the edges.
Using oven mitts or pot holders, remove the dish from the oven. Using a slotted spoon, carefully transfer the squash to serving plates and serve immediately.

**Kick it up a notch!=Save those seeds!! This specialty is not from Emeril, this is straight from me! You will love these.
Toasted Acorn Squash Seeds

Throw them into a colander and rinse well with water until all the fibers and slimy stuff are removed. Spread them on a kitchen towel and blot excess water. Then spread them onto a piece of parchment paper and continue to dry at room temperature. Once they are dry put them in a small bowl and sprinkle with a little EVOO and give them a good stir. Return to the parchment paper placed on a cookie sheet. Sprinkle with sea salt. Toast them at 250*-275* for approximately 1 hour. Watch carefully for over-browning.

Trust me~these are way better than toasted pumpkin seeds! You do not get many out of one little acorn squash so that makes it more of a delicacy!

Enjoy your weekend!

photo of cooked Acorn Squash  from


Char said...

yay cora! that looks yummy.

ps - i finally have an apple cake in the oven as i type this.

Christine said...

Mouth wateringly good food! Thanks for sharing!
Have a great weekend!

The Real Me! said...

Oh so yummy! I love squash cooked like that.
Thanks for the recipes.

Cindy said...

Yep this is a keeper! Thank you for sharing. Love the music that is playing!Only hope..Mandy Moore

Hugs and Squeezes..Cindy from Rick-Rack and Gingham

Cinner said...

Cora, that looks so good, always love coming here. love this song, love the photography. I may just try this recipe. hugs.

Leann said...

mmm looks fab - I just ate a slice of cold pizza:(


Nobody Puts Mama In A Corner! said...

Oh I love pumpkin seeds toasted! That squash recipe looks divine but not as good as that hamburger! I think we should bombard Burger Lounge with a ton of emails trying to get them to open a shop near us! What do you think?

Anonymous said...

Thanks. Hope to try it soon!


Anonymous said...

Cora I loved your Blog and it brought back so many childhood memories . My mom would fix acorn squash every Thankgiving exactly like on your blog site. It was almost dessert good for us little kids......:)
Bette Byrd

Erin Wallace said...

The roasted squash is making my mouth water! I've been thinking I need to get some pumpkins for jack0o-lanterns and roasted pumpkin seeds - might just have to try your seed recipe!

And one more thing - I can't tell you how big my smile was when the music started and the song was "Tomorrow." There will always be a special place in my heart for Annie and this song.

xo Erin

Carolyn said...

Oh my goodness, the acorn squash looks so yummy!! I have never had acorn squash but I always love trying something new....I will have to try this recipe!!

The seeds look yummy too! Guess I know what is going on my grocery list!

Thank you! :D
Hugs, Carolyn ~ Cottage Sunshine

Julie Harward said...

Oh, I love Fall because of these kinds of recipes..YUM thanks for sharing ;D

Anonymous said...

this looks and sounds so yummy!

My Farmhouse Kitchen said...

yum...acorn squash seeds..i have never had those..can't wait to try it...

happy to see you at Farmhouse, my friend


Bev said...

yummo...thank you for these cora!
happy fall, don't you love this time of year??!!

Christina said...

better than pumpkin seeds?? ima have to try these.
the squash look SO good too!