This will work with pretty much any squash — butternut, acorn — but you may have to adjust the cooking times with larger ones. The best method is to check it at 10-minute intervals after the initial cooking time is done.
Here “done” means that the flesh is soft all the way through. Stick a knife into the flesh from the skin side, and see how easily it goes through. It’s usually done when the knife slides in with very little effort.
Recipe: Jack Cole, Wild Onion Grove Chicago
1 squash (any size, Butternut, Acorn, Pumpkin)
1/2 stick unsalted butter
1/4 c. dark brown sugar
2 Tbs. Maple Syrup (add more to taste)
2 Tbs. Honey (instead of syrup)
pinch of salt
- Preheat oven to 400F
- Cut the squash in half along the stem/bottom axis. You want to end up with two “sides”, not a top and bottom. Remove any hard stem parts, and scrape out the insides (seeds and membrane, if any).
- With a fork, score the insides a few times, and either brush with melted butter, or put a few pats of butter in the well, rubbing the pats in the cavity first.
- Sprinkle the insides with brown sugar and a pinch of salt. You can also drizzle some maple syrup or honey on the cavity. If so, use slightly less brown sugar.
- Pour about a 1/4 to 1/2 of a cup of water into a sturdy baking dish, then place the squash skin-side facing up.
- Bake for 1 hour, checking for doneness as described above. Once done, allow the squash to cool a bit before serving.