Classic Baked Acorn Squash

Always a favorite at our Thanksgiving table is baked acorn squash. They’re so easy! The hardest part is cutting the squash in half—you need a sharp knife and a strong, steady hand.

But then all you have to do is scoop out the seeds, score the inside, dot with butter and brown sugar or maple syrup and bake. To eat you can cut them in wedges, or keep them in halves and scoop out the flesh with a spoon.

Acorn squash are winter squash. When shopping for them, choose squash that feel heavy and have a blemish and mold-free skin. They should also not have any soft spots, but should be quite firm.

Like other winter squash, the whole acorn squash store very well in the cold months, just keep them cool and dry; they’ll last a month or more.

They’re a great source of iron, Vitamin A (from all that beta-carotene filled orange flesh!), Vitamin C, and riboflavin.

Classic Baked Acorn Squash Recipe

Ingredients

• 1 Acorn squash
• 1 Tbsp Butter
• 2 Tbsp Brown Sugar
• 2 teaspoons Maple Syrup
• Dash of Salt

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