When I was a little girl, I used to LOVE to eat dinner at Grandma’s house. One thing she would make that I have fond memories of was her oven baked Acorn squash for dessert. I thought this would be a great recipe to share for fall. This can be served as a side dish too (it’s just a little on the sweeter side so I prefer it for dessert. You could also fill this with some wilted greens, extra chopped nuts and/or some grains with some feta as a savory alternative.
As a side note, is anyone else obsessed with squash ANYthing? If I’m out to dinner and there is anything on the menu with squash it it- that’s definitely my go-to!
This recipe is is seriously so easy: so instead of making a recipe card for y’all, I’m just doing a step by step pictoral. Here we go!
- Slice off the pointed end of your squash so you can sit it upright (the bottom should be flat). Keep this as thin of a slice as you can, you don’t want to lose too much of the meat.
2. Cut your squash in half horizontally.
3. Scoop out the seeds with a spoon. (You can set these aside and roast them like you would pumpkin seeds, if you wish).
- In each half add the following:
- 2 Tbsp butter
- 1 tsp bourbon
- 1/2 tsp vanilla
- 1 tsp brown sugar
- 1 tsp white sugar
- 1/2 tablespoon Pecan chips
- pinch of salt
- additional pinch of sugar for the rim of the squash
5. Bake at 450 for one hour. Serve warm.
I cut these in half and served 4 people total. YUM! What are some of your favorite fall dishes?
