Acorn Squash - Savory Sauce, Easy Recipe!
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Ingredients (8)
- Acorn Squash
- Butter
- Honey
- Garlic Powder
- Onion Powder
- Sweet Basil
- Salt & Pepper
- Paprika
We’ve all cooked Acorn Squash with the basics, but here’s a little spruce up with that have your mouth wanting more when its all done. I love baked acorn squash with butter and brown sugar…but forget that!…If you follow this recipe and you will Not go back to the old one, trust me. One night I decided I wanted Squash but wanted something a little different. I cut the Acorn squash in half and put my homemade butter in the cleaned out halves… What next? I grabbed some honey instead of brown sugar! Then a little salt and pepper and a light dusting of Garlic & Onion powders and a touch of Paprika. But I felt something else was missing? What could it be? Ahh.. A touch of some fresh Sweet Basil! When it came out of the oven and I tried it – I knew I had a winner. That night I also made a Braised Venison Tenderloin with cooked fresh Tomatoes and Onions and basil. The intersting fact? I grew the Squash, Onions & Tomatoes and the Sweet Basil. I had taken the Deer (5 point Buck) on the last day of the season. I make my own butter from heavy cream so thats what I used… Basically – this was really a “Homemade Meal”. It doesnt get any better than this.
Instructions
- 1Cut Acorn Squash in half and clean out the seeds and wash. Put the squash onto a baking pan. Ensure you dont have any penetrations in the skin so the melting butter and other ingredients dont leak out all over. Preheat oven to 350 degrees.
- 2Put enough Butter in each “well” of the Squash to approx the 3/4 mark. Add aproximately 3 tablespoons (give or take according to size) of honey into each half.
- 3Lightly dust each half of the squash with Garlic powder and then Onion powder. I put it in the palm of my hand and uses just pinches so there isnt too much. I then lightly salt and pepper them. Last I take sweet basil (that I grow myself and process dry) and lightly sprinkle over the top of the squash.
- 4You will cook the squash for about 45 minutes depending upon the size. If you decide to cover the squash with aluminum foil for half the time it will cook a little quicker and not dry the squash out. Be careful taking the finished squash out of the pan as not to loose the butter sause you have created.
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