I wouldn't normally run the oven for an hour on a June night since it heats up the house so much. But the weather has been dreary and cold, and it seemed like a good warm-you-up kind of meal. I have a picture of the squash before it's filled and baked, and another one after it was devoured by a hungry, athletic kid. Sorry I don't have a finished product picture for you. These are hearty enough to be a main dish, and sweet enough that even my 3-year-old likes to eat these "pretty, flowery" squash.
Our menu tonight was Baked Acorn Squash and a simple spinach salad with tomatoes and croutons. (My son made the salad and was very proud. He's getting to be quite the little chef.)
BAKED ACORN SQUASH
For each ONE acorn squash, use:
1 T. Earth Balance or other vegan butter
2 T. Brown Sugar
1 T. Maple Syrup
Salt
Preheat oven to 400°F.
Cut the acorn squash in half using a large, sharp knife. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. You may need to cut a small slice off the bottoms to make it stand upright. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
Coat the inside of each half with about half a tablespoon of vegan butter, and salt each squash. Put brown sugar and maple syrup into the cavity of each half. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas. Serve in the shell.
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