Acorn Squash with Caramel Sauce Recipe

4 1 1
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Acorn Squash with Caramel Sauce Recipe

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4 1 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
6 servings
TOTAL 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).
Originally published as Acorn Squash with Caramel Sauce in Country Woman August/September 2007, p16

Nutritional Facts

1 each: 871 calories, 27g fat (16g saturated fat), 78mg cholesterol, 316mg sodium, 165g carbohydrate (119g sugars, 4g fiber), 2g protein.

  • 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
  1. 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.
  2. Drain water from pan; turn squash cut side up and dot with butter. Bake 15-20 minutes longer or until tender.
  3. 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

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CandyKane01 User ID: 7219515 154942
Reviewed Apr. 10, 2013

"Its very good, just alot of sugar. Makes one a little jittery. :)"

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