This summer has, indeed, been a summer. I occasionally have fallen down the rabbit hole of that damn Memories feature on Facebook, looking back at Septembers past. I was surprised how many times between 2010 and 2014 in which I stated this general sentiment: “It’s still September, it’s 60 degrees, and I’m wearing a sweater!” Well, September 2015 has been a hot one. I’ve had on my A/C most days and finally threw on my first pair of leggings just yesterday.
Ladies, it’s time to get #BASIC.
While I have not fallen victim to idolizing anything relating to pumpkin and its spice, I find culinary satisfaction in other things that scream “AUTUMNAL!” to me. Crisp Macintosh apples, roasted acorn squash, and pork roast covered in fresh rosemary are what do it for me. However, after a long work day, I didn’t want to me Lil’ Miss Domestic and bake up a pork roast. (Mom, why can’t you just drive down to the city and make me one? Please?) The idea of roasting an acorn squash appealed to me more, especially since I got a beauty at the Columbia University Greenmarket this past Sunday.
Acorn squash is wonderful because it’s full of Vitamin A, Vitamin C, and potassium. It’s low in calories at only 56 calories per cup!
However, after I load it with as much butter, brown sugar, and maple syrup as I do, there ain’t a damn healthy thing about it.
Roasted Acorn Squash
(Serves 2 – 4)
– 1 acorn squash, divided into halves or quarters
– 2 tablespoons butter, cubed
– 2 tablespoons brown sugar, divided into single tablespoon servings
– Maple syrup, to taste
– 1/2 cup water
Before We Get Started…
– Roast the squash in a small baking dish in which you can fill the bottom with water. This will keep the squash moist while roasting.
– Use maple syrup to taste, but if you’re like me, you’ll over indulge and put on way too much, usually a good tablespoon per section. I have no problem with this. Ha!
1.) Preheat oven to 400°F.
2.) On a steady surface with a sharp large knife, carefully split acorn squash from head to base. If serving four, split halves into quarters. Scoop out the seeds; discard or reserve seeds for roasting.
3.) Score the flesh of the squash with a criss-cross scoring.
4.) Assemble squash into baking dish. Rub flesh of squash with butter, then put the remaining butter in the center of each section. Place one tablespoon of brown sugar in the center of each section. Drizzle with maple syrup to liking.
5.) Pour water into bottom of baking dish.
6.) Bake squash for an hour and fifteen minutes, occasionally basting flesh of squash to keep it moist. Add 1/4 – 1/2 more water to bottom of baking dish, if necessary.
7.) Remove from oven and let sit for five minutes before serving.