This is a favorite of the family anytime of the year, especially in the winter. The next time I make squash soup, I will post it now that we are getting into the fall and winter months and I will be doing more soups, stews, and casserole dishes that can easily be frozen for later. These are the types of meals that are great in the crock pot and baked in the oven. The good old fashioned comfort food, it is so nice to have a nice bowl or soup or stew when it is cold and rainy (sometimes snowy) outside. But for now, here is my Baked Acorn Squash, so easy that anyone could do this.
Baked Acorn Squash
1 acorn squash, seeds scooped out, quartered
1/2 cup brown sugar
4 Tbsp butter or margarine
1/4 cup water
Remove seeds and cut into quarters. Preheat oven to 400 degrees. In a large baking dish, put in the squash quarters flesh side up. Put 1 Tbsp of butter or margarine on each piece of squash, then divide the brown sugar 4 ways and put equal amounts on top of each squash piece with the butter. Pour the water into the casserole dish. Bake 40 minutes or until squash is fork tender. Serve.
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