Thursday, November 10, 2011

Weekly Recipe: Sweet & Spicy Baked Acorn Squash

Well if I didn't lose you on yesterday's post, I may lose some of you today.  I hope not though because this recipe is not to be missed.  It's from the Southern-butter-lovin' lady herself, Paula Deen.  As the name I've given her implies, this recipe does feature butter but as we all know, butter makes everything taste better - deep fried butter anyone?!

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.

Spoon pecan mixture over squash wedges, and bake for 12-15 minutes or until tender.

Linking up with It's a Keeper Thursday and A Little Nosh's Tastetastic Thursday.


  1. You always have the most interesting recipes!

  2. I made acorn squash for Anna last week as her first parlay into "real" baby food ... just roasted in the oven it was delish, so I can't imagine it all jazzed up like this! Yummy!

  3. Love the idea of that sweet, nutty goodness! Looks so great!

  4. Did you use actual maple syrup, or can you cheat and use Mrs. Butterworths?

    Thanks for linking up at A Little Nosh this week!