Acorn Squash Recipe

I was raised in a squash-less household. My parents both did not like squash and so did not inflict it upon us children. I remember my grandparents eating it sometimes when we came over for dinner, but I never felt inclined to try it out. I worked on a farm in the summer during high school and so learned all about growing and harvesting squash which made me actually want to try it out. I found that I actually liked zucchini, but when I tried to make acorn squash it turned out far too sugary for my taste. I later found a recipe that used honey so I tried honey with less brown sugar and really liked the results.

Oven Roasted Acorn Squash

2-4 TBS butter
2 Tsp brown sugar
2 Tsp honey
Salt to taste

Cut squash in half length wise and scoop out seeds. Place cut side down on baking sheet and bake at 350 degrees for 30-45 minutes until squash begins to soften. Turn the squash cut side up and place half of butter, sugar, and honey in each squash half then continue baking another 30 minutes. Add salt to taste and enjoy!