Recently, my wife and I picked up an acorn squash to try. We’ve never had one before so we looked around for a recipe that looked like something we might like. She came up with one that seemed kind of similar to the butternut squash recipe that we didn’t like. (Cue dark, foreboding music).
- Acorn Squash
- 2 tbsp Dark brown sugar
- 2 tsp Cinnamon
- 1 tbsp Butter
- Cut the acorn squash down the middle – Use a large knife as this is not easy.
- Remove the seeds.
- Bake for 30 minutes on 350 degrees in a pan with the cut side down.
- Remove from oven and turn over.
- Add butter to each half.
- Add brown sugar and cinnamon to each half.
- Return to the oven to cook another 30-45 minutes.
- Remove from the oven and scoop out the squash to serve.
As soon as we started, I had a bad feeling. The acorn squash looked a lot like the butternut squash except it is more round. It has that same orange color. It also has a similar smell. They both remind me of pumpkin. I guess that makes sense since the pumpkin is a kind of squash too. All three are considered “winter squash”.
As with the butternut squash, I was really hoping that the brown sugar would make it taste good. Well, brown sugar let me down again. Even with brown sugar and cinnamon, I didn’t like it. Neither did Linda. We have concluded that we just aren’t winter squash people. However, Linda says that she thinks I might like pumpkin pie. She might make one later this year for me to try.
From what I’m hearing from people, if you don’t like butternut squash or acorn squash prepared with brown sugar, chances are you just don’t like the squash and no recipe will change that. I think we will likely continue our efforts with summer squash when they are in season again.