Maple Baked Squash for the Sweet Tooth
Same squash, other direction. Where the savory version gets salt and pepper, this one gets maple syrup or brown sugar in the hollow, and it comes out of the oven closer to dessert than side dish. This is the one the kids ask for, and the one that converts people who think they do not like squash.
From the farm: Winter squash is riding along on the route right now — acorn squash are $2 each and butternut are $3 each in the shop. Message us or check the shop for what else is on the truck this week.
Free delivery in the Norwich and Syracuse areas; Binghamton area free on orders of $20 or more.
Ingredients
- 1 butternut or acorn squash
- 1 to 2 tablespoons butter
- 2 tablespoons maple syrup or brown sugar (or a little of both)
- A pinch of salt
Method
- Heat the oven to 400°F. Halve the squash from stem to tip and scoop out the seeds.
- Set the halves cut side up in a baking dish. Butter in each hollow, then the maple syrup or brown sugar over it, and a small pinch of salt — it keeps the sweetness honest.
- Bake 45 minutes to an hour, until fork-tender. In the last 10 minutes, spoon the syrup that has pooled in the middle up over the cut edges so they candy a little.
- Serve in the skin. The edges where the sugar caught are the part worth fighting over.
Photo: Asha Pagdiwalla, CC BY 2.0, via Wikimedia Commons.
