So in the fall, my roommate had a pair of squash that her parents sent her, and that she claimed she was never going to eat. I was told to do something with them and put it on the blog. So here we are! This was pretty easy to make, it just took a really long time in the oven. And obviously, from the name of the recipe, you can tell the squash came from Lanark County.
- 1 medium acorn squash (from whatever county you would like)
- 2 tbsp butter
- 2 tbsp brown sugar
- Preheat the oven to 375F.
- Cut the squash in half and hollow out all the gunk from the middle.
- Spread the butter all over the inside and edges of the squash. You’ll use roughly one tbsp for each half, but do whatever works for you.
- Sprinkle the brown sugar over the butter. Make sure it covers all of the squash and doesn’t just end up all in the centre.
- Place the squash halves in a medium-deep baking dish. Pour an inch or two of water in around the squash. This keeps the squash from drying out since it’s in the oven for so long.
- Put the baking dish in the oven for an hour and 15-30 minutes. You can check on it as it’s cooking, you want it to be pretty soft when it’s done.
- Carefully scrape the squash out of the skin into a bowl and mix the whole thing so the sugar and butter are evenly distributed. Serve!