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!
SUGAR AND SPICE ACORN SQUASH
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 foodnetwork.com