Acorn Squash with Honey

We had acorn squash last night. It was pretty good for a change. Truthfully, though, I prefer butternut squash; I find it more flavorful. Acorn squash needs some kind of embellishment. Perhaps that’s why so many recipes for it include a sweetener to help bring out the flavor. I chose to use a honey/butter blend. (I ended up with more honey/butter than I needed; I am looking forward to it on an English muffin!)

The oven temperature is really a suggestion. If you are baking or roasting something else in the oven that requires a different temperature, the squash will do fine at any temperature from 350˚ to 425˚.  Just adjust the cooking time a bit.

Acorn Squash with Honey

(printable recipe)

(Serves 4)

1 acorn squash (about 1½ pounds)

Olive oil

2 tablespoons butter

1 heaping tablespoon honey

Salt

~~~

1. Preheat oven to 375˚.

2. Cut the squash in half. (A cleaver comes in handy here.) Scoop out the seeds.

3. Put a bit of olive oil around the cut edge of each piece.

4. Place cut-side down on a foil-lined baking sheet.

5. Bake for 40 minutes.

6. While the squash is baking, stir the butter and honey together.

7. Turn the squash halves over. Lightly sprinkle with salt and spread them with the honey/butter blend.

8. Return to oven to bake another 10 minutes.

9. Spoon the melted honey butter out into a small bowl. Cut each half in half for 4 servings and spoon some of the honey butter over each one.