I've never been a big fan of squash, but I remember my mother making sweet acorn squash for us as kids. The other day I grabbed an acorn squash in hopes of replicating what my mother used to make as a side for dinner.
The squash she made was baked with butter and brown sugar. I used agave and butter. Yes, butter. Fake butter... nope, never going to happen! Real butter is where it's at, you just need to be mindful of how much you are using. Since I made mine for dessert last night, I needed that buttery taste, but next time I make this I am going to replace it with coconut oil for a healthier version.
The squash she made was baked with butter and brown sugar. I used agave and butter. Yes, butter. Fake butter... nope, never going to happen! Real butter is where it's at, you just need to be mindful of how much you are using. Since I made mine for dessert last night, I needed that buttery taste, but next time I make this I am going to replace it with coconut oil for a healthier version.
Sweet Acorn Squash
Acorn Squash
Butter - or coconut oil
Agave
Preheat oven to 400F.
Cut your acorn squash in half and spoon out the seeds.
Place both halves in a loaf pan so they stay upright when baking. Cut two pads of butter and put one in the middle of each acorn half.
Drizzle agave over butter and up the inside of the squash.
Bake for one hour and enjoy!
Acorn Squash
Butter - or coconut oil
Agave
Preheat oven to 400F.
Cut your acorn squash in half and spoon out the seeds.
Place both halves in a loaf pan so they stay upright when baking. Cut two pads of butter and put one in the middle of each acorn half.
Drizzle agave over butter and up the inside of the squash.
Bake for one hour and enjoy!