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.
Recommended: 25 New Ideas for Thanksgiving Leftovers
- 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).
Originally published as Acorn Squash with Caramel Sauce in Country Woman August/September 2007, p16
Reviews for Acorn Squash with Caramel Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 10, 2013
"Its very good, just alot of sugar. Makes one a little jittery. :)"