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Friday, 11 January 2013 00:00

Acorn Squash Like Mom Makes

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Thanksgiving at our house just wouldn't be the same without my mom's acorn squash - decadently sweet, and ridiculously simple to make. Although it takes a little while in the oven, it's easy enough to throw together that it works for workday dinner as well.  And like most things drenched in maple syrup, a pretty easy sell for the kids, too!

  • Ingredients:

     

    4 small acorn squashes

    1.5 cups maple syrup

    4 tsp margarine (Earth Balance Soy-free)

    ~4 cups of water

  • Instructions:

     

    Preheat oven to 400 degrees.

    Cut top 1/2" off of the top of each acorn squash (from the end opposite the stem end). Keep both parts.

    Scoop out seeds and discard.

    Gently place squash into deep casserole dish, arranging them together so the squash will stay upright, with the open ends facing up.

    Pour maple syrup into the top of each squash, filling the cavity approximately half way, being careful not to spill the syrup onto the exterior of the squashes.

    Drop 1 tsp margarine into each squash (this will initially float on the maply syrup, then melt into the syrup and ultimately into the flesh of the squash).

    Pour water into the bottom of the casserole dish, being careful not to spill into the squashes, filling casserole dish half-way to top of the dish or the squashes, whichever is lower.

    Carefully place the cut end of each squash over the open cavity as a "cap".  

    Carefully transfer the casserole dish to the middle rack of the oven.

    Bake until the flesh yields easily when poked with a fork (being careful not to pierce the skin), about 30 minutes.

  • Serves: 4
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Crowds/parties, Comfort food, Quick & easy, Thanksgiving, Fall favorites, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Serving suggestions:
    A Thanksgiving dinner classic (at least in our family), this dish goes well with roast chicken or leg of lamb.
  • Related recipes: Does your recipe call for another recipe as an ingredient? Do you have another recipe you like to make with the leftovers? If so, put the name of the other recipe here.
  • Specialty Diets: FODMAPs-friendly, Kosher, Low histamine, Paleo, Vegetarian
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