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Acorn Squash with Caramel Sauce
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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
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).
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |