Sweet acorn squash in the oven
Votes: 1
Time: 2 hours 45 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 243, total fat 12 G., saturated fats 7 G., proteins 2 G., carbohydrates 36 G., fiber 3 G., cholesterol 31 mg, sodium 567 mg, sugar 13 G.
Calories 243, total fat 12 G., saturated fats 7 G., proteins 2 G., carbohydrates 36 G., fiber 3 G., cholesterol 31 mg, sodium 567 mg, sugar 13 G.
Acorn squash naturally has a sweet flavor, but this recipe takes its sweetness to a caramel-like level. Sprinkle each pumpkin half with brown sugar, add butter for a glossy finish, and bake. It's easy to prepare, and the flavor and presentation are beyond compare.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 acorn squash, halved (seeds removed)
- 4 tablespoons butter
- 4 tablespoons dark brown sugar
- 1 teaspoon ground nutmeg
- 2 tablespoons raw cane sugar
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Place the pumpkin on a baking sheet. Spread 1 tablespoon of butter and brown sugar on each half.
- Add 1/4 teaspoon of nutmeg and salt to each half. Bake until the pumpkin is tender and golden, about 1 hour to 1 hour 15 minutes, basting the pumpkin flesh several times.
- Sprinkle the edges with raw sugar 20 minutes before the end of cooking. Serve the pumpkin warm.
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