Acorn Squash Recipe That’s Easy, Delicious and Nutritious For the past few weeks I’ve been walking by the acorn squash in the supermarket. They are only $1.49 where I shop so I figured for that price it wasn’t much of a gamble even I ruined it or we didn’t like it so I bought one.
Once I got home I used Google to find the simplest recipe imaginable.
- Preheat oven to 350 degrees. Pull the stem off of the squash and put it upside down on a cookie sheet. Bake for about 30 to 45 minutes or until softened. Remove from the oven and move to a plate. Cut the squash in half and scoop out the seeds. Put about a tablespoon of butter and a teaspoon of brown sugar in the cavity of each half. Put the halves back together and return to the oven for another 30 minutes.
If you’ve never tried acorn squash you’re probably a little skeptical, especially since this sounds too easy. I know I was, but trust me, it is delicious! Not only is it beyond simple, it is inexpensive, delicious and nutritious.
Check out the nutritional information for one serving which is 1 cup or about 7.25 ounces:
Carbohydrates – 29.9 grams
Dietary Fiber – 9 grams
Simple Sugar – 0
Fat – 0.3 grams
Trans fat or Cholesterol – 0
Protein -2.3 grams
Vitamin C – 37% of DV*
Thiamin – 23% of DV
Vitamin B6 – 20% of DV
Vitamin A – 18% of DV
Folate – 10% of DV
Potassium – 26% of DV
Manganese – 22% of DV
Magnesium – 22% of DV
*DV = Daily Value Based on 2,000 Calories
Adding the butter and brown sugar before the squash is completely cooked is key. The acorn absorbs the butter and sugar as it finishes baking and gives it a wonderful sweetness. Also, I found other recipes that are very similar that say you can microwave the squash if you don’t have the time to wait for it to bake.
Acorn squash are seasonal so don’t wait too long to give this recipe a try. There are plenty more squash recipes at allrecipes.com.
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