Acorn Squash with Caramel Sauce
Country Woman
- try a FREE ISSUE today!
This squash recipe from Grandma's Homestead Restaurant, Holmes County, Ohio, is so delicious it could be dessert. The caramel sauce is also great as a dip for apples or a topping for ice cream.
SERVINGS: 6
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 45 min.
Ingredients:
- 3 medium acorn squash
- 3/4 teaspoon ground cinnamon
- 2 tablespoons butter
- CARAMEL SAUCE:
- 2 cups packed brown sugar
- 2 cups maple pancake syrup
- 1/2 cup butter, cubed
- 1/2 cup heavy whipping cream
Directions:
Cut squash in half; remove and discard seeds. Sprinkle cinnamon over squash. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes.
Drain water from pan; turn squash cut side up and dot with butter. Bake 15-20 minutes longer or until tender.
Meanwhile, for sauce, in a large saucepan, bring brown sugar and syrup to a boil. Reduce heat to medium; cook until sugar is dissolved. Stir in butter until melted. Add cream. Remove from the heat. Serve with squash. Refrigerate leftover sauce. Yield: 6 servings (4 cups sauce).