For decades zucchini was the only squash we served in our house. Our world of squash consisted of fried zucchini, stewed zucchini, baked zucchini, and raw zucchini. Oh yeah, and fried zucchini flowers (a must have) and zucchini frittata.
We were all aware that other squash existed, but we never bothered with it other than sampling a bite or two at a restaurant or at someone’s house.
One of the local restaurants served a squash casserole that I had a few times. I even tried once or twice to duplicate it at home but never really followed through with it. My sister in-law makes a side of squash every year for Thanksgiving dinner. I usually eat some of it too.
Over the last couple of years, my mom, dad, and I started trying other squash dishes. Every Fall the grocer puts out a beautiful display of pumpkins, gourds, and squash, and it eventually piqued our curiosity. (My mom thinks the acorn squash are so cute.) Occasionally, I’ll fry yellow squash, but it’s not my favorite. My mom and dad either roast butternut squash drizzled in olive oil (go figure) or bake acorn squash saturated with butter, brown sugar, and pecans.
- 2 acorn squash
- 4 tablespoons brown sugar
- 4 tablespoons maple syrup
- 6 pats unsalted butter
- 4 tablespoons chopped pecans
- Salt and pepper to taste
- Trim ends so the squash will lay flat. Wash, then cut each squash in half and clean out the centers. Salt and pepper each half. Place 1 tablespoon brown sugar, 1 tablespoon maple syrup, 1½ pats of butter, and 1 tablespoon pecans in cavity of each squash half. Bake at 350°F until fork tender, about 30 minutes. Remove from oven and cool slightly before serving.