I know it’s been a long while since I’ve shared any recipes with you guys, but this one won’t disappoint. Not only is it super simple, requires practically no ingredients, but it’s so delicious, you’ll be licking your fingers.
This one comes from Jon, or more likely Jon’s mom. It’s one of those dishes that Jon will always make better than I. Not that I mind – it’s a change for our little family. Jon loves to cook, although he does like to stick to the recipes he knows and has perfected. So when it comes to trying out new things, I’m usually the go-to person. When it comes to family classics, he’s our man.
When Jon first cooked this for us, I was so obsessed that I bought acorn squash almost daily and begged him to do it over and over again. Ever though my obsession has passed, we still have this at least once a month.
And all that butter? Oh don’t you worry about all that butter. It’s good for the soul.
- Acorn squash
- 2 Tbsp butter
- 4 Tbsp brown sugar
- Cut the acorn squash in half. Cut off the little tails so the acorn squash can sit without toppling over.
- Set the squash into a glass pan and fill the bottom up with about ¼-1/2 inch of water.
- Put 2 Tbsp of brown sugar into each half, making sure to coat the whole thing evenly.
- Scoop a tablespoon of butter (or more if you're into that sorta thing) into each half.
- Stick some toothpicks or something to hold the foil up, then cover with foil to make sure the heat stays in but the squash remains untouched (you're making a little tent).
- Bake at 400 degrees for 45-75 minutes. The squash should be super soft when you poke it with a fork or a knife.