However, if you are new to acorn squash, this is a great recipe to serve as your introduction. It's sweet, ooey-gooey, and could easily serve as a dessert to any meal! Sawyer and I loved it but Wes and Colin couldn't seem to get past the look of it. Don't let the looks deceive you, it's mighty tasty.
Sweet & Spicy Baked Acorn Squash
adapted from Paula Deen Magazine, Sept/Oct 2011 edition
2 medium acorn squash (about 4 lbs total)
1/4 cup butter
1/3 cup firmly packed light brown sugar
¼ cup maple syrup
½ tsp salt
½ tsp vanilla extract
¼ tsp ground ginger
1/3 cup coarsely chopped pecans, toasted
Preheat oven to 350.
Using the tip of a sharp knife, pierce squash several times on all sides. Place squash directly on middle oven rack, and bake for 40-45 minutes or just until tender. Remove from oven and let stand until cool enough to handle. (I preset my oven to start baking these beauties before I got home, so they'd be ready to go once I got there.)
Spray a rimmed baking sheet with nonstick cooking spray. Cut each squash in half lengthwise; remove and discard seeds and stringy fiber. Cut each half into 2 wedges, and place on prepared baking sheet.
In a saucepan, melt butter over medium heat. Add brown sugar, maple syrup, salt, vanilla, and ginger; cook, stirring constantly, just until sugar dissolves. Remove from heat, and stir in pecans.