Ingredients
Scale
- 3 medium acorn squash
- 3/4 teaspoon salt 3/8 teaspoon black pepper
- 3/4 teaspoon ground cinnamon
- 6 whole cloves
- 6 tablespoons molasses (or substitute maple syrup/brown sugar)
- 6 tablespoons butter or margarine
Instructions
- Prepare oven and pan: Preheat oven to 400°F. Add 2 inches of hot water to a large baking pan.
- Prepare squash: Wash acorn squash thoroughly. Cut each squash in half lengthwise using a sharp knife. Scoop out seeds and stringy pulp with a spoon, discarding them.
- Season squash: Sprinkle the inside of each squash half with salt, pepper, and cinnamon. Stick 2 whole cloves into the flesh of each half. Add 1 tablespoon molasses and 1 tablespoon butter to the center cavity of each half.
- Bake covered: Place squash halves cut-side up in the baking pan with hot water. Cover the entire pan tightly with aluminum foil. Bake for 45 minutes.
- Finish uncovered: Remove foil and continue baking uncovered for 15 minutes, or steam on stovetop in covered pan until tender (about 25 additional minutes). The squash should be easily pierced with a fork and the edges should be lightly browned.
- Serve: Remove cloves before serving. Serve hot with the melted butter and molasses glaze spooned over each portion.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Vegetables, Holidays
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 185
- Sugar: 10g
- Sodium: 355mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 32
- Fiber: 3g
- Protein: 2
- Cholesterol: 20mg