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Acorn Squash with Three Toppings

The delicate, sweet taste of baked acorn squash pairs well with a variety of toppings.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2005

Ingredients

  • 2 whole acorn squash (about 2 pounds each)
  • Coarse salt and ground pepper

Brown Sugar Topping

  • 1/3 cup brown sugar
  • 2 tablespoons butter

Breadcrumb Topping

  • 1/4 cup plain dried breadcrumbs
  • 2 tablespoons butter

Parmesan Topping

  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons olive oil

Directions

  1. Preheat oven to 400 degrees.

  2. Halve each squash lengthwise. Scoop out and discard seeds. Choose one of the three toppings, above; each makes enough for 4 halves. Brush cut sides of squash halves with 2 tablespoons melted butter (or oil, depending on topping); season generously with salt and pepper.

  3. Place halves, cut side down, on a rimmed baking sheet; bake until almost tender when pierced with the tip of a paring knife, about 30 minutes.

  4. Turn halves cut side up; dividing evenly, sprinkle with topping. Return to oven; continue baking until tender and browned, about 15 minutes more.

Cook's Notes

You can also make toppings with spices (cinnamon or cayenne pepper), sweeteners (maple syrup or honey), or cheese (Gruyere or goat cheese).

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