Sue’s Squash

This acorn squash is oh, so tender ‘n sweet… 

Is it a side dish or dessert? You decide. 

So sweet. So tender. So festive. So November. 

This squash recipe is simply delicious, ridiculously moist and adds just a lil’ unique twist from Sue’s kitchen. Add this to your Thanksgiving spread and it might just become the eve’s dish of choice for your festive foodies.

Ingredients:

• 2 acorn squash, halved + seeded
• 2 tablespoons orange juice (1/2 tablespoon per squash half)
• 2 tablespoons butter
• 2 tablespoons maple syrup
• 2 tablespoons brown sugar
• ¼ teaspoon salt
• ¼ teaspoon pepper

Directions:

• Preheat oven to 400 degrees.
• With a sharp knife, score flesh of squash in a crisscross pattern, at least ¼-inch deep. 
• Line a baking sheet with foil; place squash, cut sides up.
• Brush each squash half with ½ tablespoon orange juice + lightly sprinkle with salt.
• Bake at 400 degrees for 30 minutes, or until lightly browned.
• Meanwhile, in a small saucepan over medium heat, simmer butter, maple syrup and brown sugar, until sugar has dissolved (about 2 minutes).
• Remove squash from oven. Discard any liquid remaining within squash halves.
• Brush each half with sugar glaze and return to oven to bake until tender, about 20 more minutes.
• Sprinkle with pepper, additional salt and additional brown sugar, if desired. 

*makes four servings