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Acorn Squash with Caramel Sauce Recipe

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.

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Acorn Squash with Caramel Sauce Recipe

Prep: 10 min. Bake: 45 min.

Yield: 6 Servings

10 45 55

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).

Nutritional Facts 1 serving (1 each) equals 871 calories, 27 g fat (16 g saturated fat), 78 mg cholesterol, 316 mg sodium, 165 g carbohydrate, 4 g fiber, 2 g protein.

Originally published as Acorn Squash with Caramel Sauce in Country Woman August/September 2007, p16