When we had squash at a meal at my house down in Mississippi, it was always yellow squash and some zucchini. We had stewed yellow squash with onions, steamed squash with onions, and one of my all-time favorites was my Nannie’s squash casserole. The summer squashes got all of the glory down there, but when I headed a bit north to Nashville and I met Charlie’s Maryland mom, I realized I was missing out all of the wonderfulness of winter squash…especially acorn squash.
My mom-in-law, Miss Pat showed me a couple of easy and delicious ways to fix squash. This little self-contained bowl of goodness is so comforting on a cold night and gives the baked potato a run for its money. And as long as you store the acorn squash in a cool, dry place, it will keep for a while before you have to cook it. Make sure to allow an hour for cooking time (don’t undercook) and I promise, the pay off is worth it. Tender buttered squash and the brown sugar caramelization is just delicious. There’s really no set amount-add to your taste.
Directions: Preheat oven to 400 degrees and move rack to center. Make sure height is not too close to the burner. Cut one squash in half lengthwise. Scoop out the seeds and stringy pieces. Place in a baking dish so that both halves are upright and stable. Add to each half either: chopped onion, butter, salt & pepper OR brown sugar, butter and salt & pepper. Bake for about about one hour or until squash is very tender. May cover squash with parchment paper if the top starts to get too brown. Make sure to tuck the sides of the paper down as to not come in contact with the burner. You can also bake with a little water in the pan.