A few ingredients can make the difference between bland acorn squash and sensationally flavorful squash.
Prep Time: 7 minutes
Cook Time: 1 hour
Total Time: 1 hour, 7 minutes
Yield: 4 servings (1 squash half each)
- 2 acorn squash
- 2 tablespoons butter
- 1/4 teaspoon fresh minced ginger
- 2 teaspoons maple syrup
- Kosher salt
- Preheat the oven to 400˚F. Fill a rectangular glass baking dish with about 1/2 inch water. With a chef’s knife, cut the acorn squash in half, stem to end. Use a spoon to scoop out the seeds and pulp.
- In a small microwave-safe dish, melt the butter in the microwave for about 20 seconds at 50 percent power. Repeat until butter is melted. Stir in the ginger and maple syrup. Use a pastry or basting brush to completely brush the cut side and the inside of each acorn squash. Sprinkle lightly with kosher salt. Spoon the remaining butter mixture equally into the cavity of each squash. Place the squash in the water-filled dish and place the dish in the oven. Bake for 1 hour or more, until the squash pierces easily with a fork.
- Remove from the oven, transfer to individual plates or a platter, and either serve as is or use a fork to scrape the soft flesh away from the rind and mash it until fluffy, stirring any remaining butter mixture into the mashed squash.