Dreyer Farms has been offering local seasonal produce in Cranford since 1904. I recently received a generous array of Dreyer's goodies and I've enjoyed preparing and consuming them all week.
I confess I felt very veggie ignorant going through my Dreyer's box. I had to use google to identify two of the squash varieties therein. Once I figured out that the pumpkin-esque green squash was acorn squash the next challenge was how to prepare it...enter inspired pioneer woman recipe. This dish was not only fresh, seasonal and local, it was also extraordinarily delicious.
bon appetit!
dani
- 1 Acorn Squash
- a pinch of Kosher Salt
- 2 tsp of butter
- 2 tsp Brown Sugar
- 3 tsp Pure Maple Syrup
Preheat oven to 400 degrees.
Halve each squash, then scrape out the seeds. Place the halves, flesh side up, on a baking sheet and sprinkle each half with salt.
Add butter to the center of each squash followed by brown sugar. Drizzle squash with maple syrup.
Pour 1/2 water in the bottom of the baking pan.
Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 30-45 minutes, or until squash is golden brown.
In the last 5 minutes of baking, turn on the broiler and allow tops to get a little more brown and the butter/sugar mixture to bubble.
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