I heart fall. Pumpkins, squash, leaves, even the rain. Here in the Pacific Northwest that is just part of life, and if you don’t like it… well, maybe you should move. Because you’ll be miserable all the time. 🙂
Me and my girls actually enjoy the rain more than the sunshine so it works out well for us. 🙂
I love finding new ways to cook and serve squash. It’s such an inexpensive food, and I love it, but a little variety always helps. We really enjoyed this, and I am looking forward to trying other flavor variations, all though I’m sure this one will remain a favorite. Brown sugar and squash just go so well together.
I served it with these fantastic brussel sprouts and they were perfect.
Happy rain season! Fall!
MASHED ACORN SQUASH
2 acorn squash
1/4 cup sour cream
2 T brown sugar, plus extra for serving if desired
Halve squash lengthwise and scoop out seeds.
Spray or oil a 9 by 13 inch pyrex pan and place cut side down in pan.
Roast at 450 degrees for 30-40 minutes, or until easily pierced with a paring knife. (If you are baking something else at a lower temperature, it will be fine, but will take longer).
Scrape out the flesh, then add sour cream and brown sugar. Mash to desired consistency, sprinkle with additional brown sugar if desired.
Recipe slightly adapted from Everyday Food
Ingredients
- 2 acorn squash
- 1/4 cup sour cream
- 2 T brown sugar, plus extra for serving if desired
Instructions
- Halve squash lengthwise and scoop out seeds.
- Spray or oil a 9 by 13 inch pyrex pan and place cut side down in pan.
- Roast at 450 degrees for 30-40 minutes, or until easily pierced with a paring knife. (If you are baking something else at a lower temperature, it will be fine, but will take longer).
- Scrape out the flesh, then add sour cream and brown sugar. Mash to desired consistency, sprinkle with additional brown sugar if desired.
