Baked Delicata Squash

By Lovestobake

Winter squash are one of those comfort foods I always look forward to each fall and winter. Unlike summer squash, winter squash which have been properly cured store quite well. When stored in a cool (45 to 50 degree) dry place such as a basement or garage, the large hard rind winter squash can be stored up to 6 months. The smaller acorn and butternut don’t store quite as well, generally up to 3 months. If you haven’t stocked up on winter squash to store for the winter, rush out and buy some before all your local farm stands and farmers markets are closed!

Ingredients

• 1 Delicata squash
• 1 tablespoon Butter
• 2 tablespoon Brown Sugar
• 2 teaspoons Maple Syrup
• Pinch of salt
• A pinch of fresh ground pepper (optional)
• A pinch of cayenne pepper (optional)

Details

Servings 2

Preparation

Step 1

Preheat oven to 400 degrees F.

Using a strong knife, cut the squash in half lengthwise. Spoon out seeds and stringy bits in the center of each half. (save the seeds!) Place each half in a baking pan, cut side up. Rub 1/2 Tbsp. butter on the inside of each half. Add a pinch of salt (and black pepper and cayenne if you wish), add 1 Tbsp brown sugar to each half, then drizzle each half with maple syrup. Adding a little water, about 1/4 inch, to the bottom of the baking pan will help keep the squash from drying out.

Bake for an hour, or until the squash is very soft. When serving, if there is any of the sugary butter sauce left, spoon that over the squash.