Baked Acorn Squash
Prep time:
15 minutesCooking time:
30 minutesLeftover baked squash can make an excellent soup. Purée the pulp from 4 to 5 squash rings, 1 cup chicken broth, 1/2 cup heavy cream and salt and pepper in a blender. Then heat the soup thoroughly.
Ingredients
Serves 4
- 2 medium acorn squash
- 1/2 stick butter, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup packed brown sugar, divided
- 1 teaspoon curry powder, divided
Directions
1
Preheat oven to 350°F. Grease a large baking sheet. Cut squash crosswise into 3/4-inch slices. Place on a cutting board. Cut out seeds from each ring and discard.
2
Arrange squash on prepared baking sheet. Arrange butter slices over squash. Sprinkle with salt, pepper, half the brown sugar and half the curry powder.
3
Bake squash for 15 minutes; turn. Sprinkle with remaining brown sugar and curry powder.
4
Bake squash until tender, about 15 minutes longer.
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For a quick and easy way to slice this firm winter vegetable, use an electric knife.
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