Artwork by Beth Harrington, 1974
This sweet and buttery side dish is perfect for a cold fall night.
Prep Time: 5 minutes
Cook Time: 1 hour
2 acorn squash
4 heaping tablespoons brown sugar
4 tablespoons unsalted butter
Cinnamon or nutmeg (optional)
1. Preheat oven to 375°.
2. Cut squash in half the long way.
3. Scoop out the seeds and pulp.
4. Put 1 tablespoon of butter and 1 heaping tablespoon of brown sugar in the center of each squash. If desired, and a pinch of cinnamon or nutmeg.
5. Wrap tightly in aluminum foil.
6. Bake for about an hour (or until the center of the squash is completely soft).
This recipe was originally published in the St. Francis of Assisi Parish Pantry Cookbook, 1974. Our mother, Betty, was the editor and the author of this particular mid-century culinary gem. We updated her recipe so that it makes sense to anyone who didn't watch her whip these puppies up for dinner on a cold fall night in Braintree, Massachusetts. But we love the charm of her original so much, we're including it here (as we'll do with all of the family Parish Pantry recipes in the future):
Written by Amy & Nancy Harrington