This side dish is one my mom used to make for us pretty often when I was growing up. I don’t make this dish as often as I would like because my husband just detests squash of any kind. So I don’t like to subject him to it very often. But the kids and myself really love this dish and when I can get the squash on sale I will cook it up.
This dish is really quite easy to make and only takes a few ingredients. It also works great to make when you are already baking another dish for your meal in the oven.
1 Acorn Squash
2 T Dairy Free Margarine or Butter (if you don’t need to eat diary free)
4 T Brown Sugar
1. Cut the acorn squash in half and scoop out the seeds. I used a melon baller to scoop out these.
2. Poke the squash flesh all around the inside with a fork.
3. Take one tablespoon of margarine and rub the inside of each half of the squash. Then just place the rest of the margarine in the middle of the cavity of the squash.
4. Measure 2 tablespoons of brown sugar into each squash.
5. Place the squash in a shallow baking dish and add a small amount of water to the dish. Just to cover the bottom of the dish.
6. Bake at 350 degrees for about 35 to 40 minutes or until the flesh is soft and no longer firm.
7. Let cool for a few minutes then using a fork scrape the squash flesh from the skin and pull the squash into the brown sugar sauce that is in the middle.
8. Mix the sauce with the pulled squash. Then serve.