Baked Butternut Squash and Acorn Squash

My neighbor Jack gave me a beautiful acorn squash and butternut squash from his garden, and since we had guests for dinner, I made this baked butternut squash and acorn squash recipe. My mom used to make this baked squash for us when I was growing up, and I loved the spice from the nutmeg & cinnamon, the saltiness from the butter, and the sweetness from the brown sugar. This delicious baked butternut squash and acorn squash recipe paired nicely with pork chops, a loaded garden salad, and some crusty bread.

Baked Butternut Squash and Acorn Squash

Ingredients:

• 1 butternut squash, halved lengthwise, and deseeded
• 1 acorn squash, halved lengthwise, and deseeded
• 4 tbsp butter
• Sprinkle of brown sugar, to taste
• Sprinkle of cinnamon, to taste
• Sprinkle of nutmeg, to taste

How to Make Baked Butternut Squash and Acorn Squash:

Preheat the oven to 350 degrees.

Slice each squash lengthwise in half. Scrape out the seeds.

Spread a tablespoon of butter all over each half of the squash.

Sprinkle each half with brown sugar, cinnamon, and nutmeg to taste.

Add enough water to cover the bottom of a 9×13-inch baking dish.

Place the squash, cut-side up, in the dish.

Cover with foil and bake for 30-40 minutes or until fork-tender.

Remove the foil and turn the oven to broil to brown the tops of each squash, watching carefully so it doesn’t burn.

You can slice into chunks or scoop out the flesh and eat it like mashed potatoes–whatever suits your fancy. Enjoy.