Ingredients and Weight:
- Acorn squash: 4 pounds (2 large)
- Butter: 1/2 cup (1 stick)
- Brown sugar: 1/2 cup
- Maple syrup: 1/4 cup
- Cinnamon: 2 teaspoons
- Nutmeg: 1 teaspoon
- Salt and pepper: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut the squash in half lengthwise and remove the seeds and stringy pulp.
- Place the squash halves cut-side up on a baking sheet.
- Bake for 45-60 minutes, or until the squash is tender when pierced with a fork.
- Let the squash cool for a few minutes before handling.
- Scoop the flesh out of the squash into a large bowl.
- Mash the squash until smooth.
- Add the butter, brown sugar, maple syrup, cinnamon, and nutmeg to the squash.
- Season with salt and pepper to taste.
- Stir until well combined.
- Serve warm as a side dish.
Nutritional Information:
- Calories: 150 per serving
- Fat: 5 grams
- Carbohydrates: 30 grams
- Protein: 2 grams
Dish Characteristics:
- Creamy and flavorful
- Sweet and tangy
- Perfect for fall gatherings
- Can be served as a side dish or a topping
User Comments:
- "This is the best acorn squash I've ever had! It's so sweet and flavorful."
- "I love the hint of cinnamon and nutmeg in this dish."
- "This is a great way to use up leftover acorn squash."
Special Precautions and Tips:
- Be careful not to overcook the squash, as it can become mushy.
- If you don't have brown sugar, you can substitute white sugar or granulated sugar.
- You can add other spices to this dish, such as allspice, ginger, or cardamom.
