If you’re like me and have a sweet tooth and are watching your calorie intake, this squash is for you!  So completely satisfying that you will not be scrounging around for a small piece of chocolate or a small cookie after dinner.  The great thing about squash is that it has a zero point value.  It requires few ingredients; a pinch of salt, a little butter, a sprinkle of cinnamon, and a good sprinkle of brown sugar.  Walla…a fantastic dessert like side dish.  Pair it with any roasted or grilled chicken or pork.  YUMMY!

This is acorn squash.  The great thing about it is that it’s easy to cut in half and seed.  It can be cooked in the microwave in about 20 minutes or baked in the oven for 45.  I’ve gotten the best result, of course, in the oven.  When cooking the squash it is important that it becomes very soft.  I find this squash compared to others has the most creamy consistency when cooked to the right doneness.

The way most people enjoy it is right out of the shell.  After it’s baked you add all ingredients right into the squash and put it back in the oven for another 10 minutes to melt the butter and brown sugar.

I think it might be easier to get the kids to try it if it’s removed from the shell…..you know how kids are!  I don’t think my little guy would ask for a try if it were in the shell.  He DID ask me to try it the last time I made it and he LOVED it!  What’s not to love???

Simple Acorn Squash

2 large acorn squash, rinsed well
water
2 pinches kosher salt
4 teaspoons of butter
2 teaspoons cinnamon
8 teaspoons (or more to your taste) brown sugar

1)  Preheat the oven to 350′.  Cut the squash in half and remove the seeds.  Place cut side down on a foil lined cookie sheet.  Add enough water so that there is about 1/8″ in the bottom of the pan, don’t let the water completely evaporate from the pan, add more if needed half way through baking.  Bake for about 45 minutes.  The shell should be completely soft when you (carefully) touch it.
2)  Remove from the oven and with a spatula, carefully turn the squash over.  Cool for at least 10 minutes.  While holding a clean kitchen towel, hold the warm squash in your hand.  Scoop out all of the flesh of the squash into a medium size mixing bowl.
3)  Add the salt and mix the squash well.  Use a hand mixer if you wish.
4)  Place into4 individual serving dishes or into a small casserole dish.  Top with butter.  Sprinkle with cinnamon and brown sugar.
5)  Back into the oven for 5-10 minutes.  Makes about four 1/2 cup servings.

*you can use real maple syrup in lieu of the brown sugar if you like
**If you’d like to microwave the squash to save time, place the squash cut side down on a microwavable dish, add water to 1/8″.  One squash (2 pieces) will take about 10 minutes.  Two squash (four pieces) will take about 20 minutes.  Be sure it is soft.
***Make this squash ahead of time and refrigerate.  Bake for 20-25 minutes.  Would be a GREAT Thanksgiving side dish!