It’s beyond fall, I know…but it Northern California, it seems like fall and winter sort of meld together. We never get really cold weather, and even though it’s December, a lot of the trees here are just turning bright colors.
Once ‘fall’ sets in, I can’t help but crave and make winter squash. I just discovered delicata squash, and the are the most wonderful little winter veg ever. Mild, super sweet, and you can actually eat the skin, unlike other winter squash. Covered with a little brown sugar and maple syrup, they’re like candy. I also love acorn and butternut squash, and you can use the recipe below to make any or all of them. It’s your call.
These are a delicious and easy side to any festive meal – you’ll impress, and you won’t stress making it. Squash, a little butter and sweet stuff, and you’re good to go.
Ingredients
- • squash of your choice (I like acorn, butternut and most of all- delicata) and however many you want
- • butter
- • salt
- • brown sugar
- • maple syrup
Instructions
- Preheat oven to 425°F.
- Using a strong chef's knife, and perhaps a rubber mallet to help, cut the squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
- Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
- Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
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