My hubby always spoke of enjoying baked acorn squashes that his mom used to make when he was a child. Squash is in the same “category” as some melons, such as cantaloupe for me, that I’ve just never been able to like.
I can eat pumpkin pie and I LOVE watermelon, which to me is completely different than the other common melons, but the rest of the squash and melon family I have a lot of trouble with!
I’ve gotten to tolerate zucchini MUCH more than ever before, so when I read it was Acorn Squash season, I asked my hubby to pick one up at the store if he happened to see one.
I was thrilled, and nervous, when he came back from his always “unique” adventure at Walmart declaring that they happened to have two of them and he bought one, leaving the only other one for the next person. 😉
I was thankful that he bought just the one and thought it kind of him to leave the other one, and REALLY relieved that in case I didn’t care for it, that we wouldn’t end up with a bunch of extra.
Ultimately, I decided that I’d just make one pretty one and pile all of it into one half all for him! 🙂 I’d try one bite or two, but I wanted to make this extra special for him to cheer him up a little. 😉
I made out the recipe for 2 whole acorn squashes, though, so that way you can make 4 halves, or two big ones.
After asking how my hubby’s mom made it, (which seemed to be just butter, brown sugar and maple syrup), I decided to kick it up a bit and do a take on “pumpkin pie”.
He said he didn’t care for the maple syrup in hers, so first thing, I switched that out for some pure clover honey by my favorite brand, Sue Bee!! I love their honeys and they make some killer good barbecue sauce, too! Can’t go wrong with pure honey! 😉 😀
So I did a nice mixture of real butter, dark brown sugar, vanilla, honey, and lots of warm autumn spices! I spread it all around inside the cavities where I scooped out the seeds, and just a little around the top edges.
I popped them into the oven with a little water so that the skins wouldn’t burn, and soon the house was smelling like pumpkin pie!! 😀
My hubby walked into the kitchen towards the end of the baking time and said, “Is that the squash?? It smells like pie!!!! My mom’s never smelled like that!” 😀 <– He said with a smile so big he looked like he was eating a banana sideways.
Oh, where, oh, where, is my video camera when I need it.
So I scooped it all out carefully into a bowl, stirred it all up, and piled it back into one half. But I thought it needed something a bit more. It looked….”unfinished”. So I decided to make up a quick streusel topping with a little hint of spice.
I baked it again to set the topping, and finished off the top with a light sprinkling of finely chopped pecans.
Then, lastly, I gave it the “Midas touch” with a nice drizzle of Sue Bee Honey across the top!
My hubby was in 7th heaven! He even said, and I quote for the record, “This is way better than my mom’s!”
Success!!!! 😀 No better compliment in the world than that, because his mom was a wonderful cook! 🙂 This not only would make for a show-stopping dessert, but it would also be fabulous for a brunch, too.
You can of course make 4 small halves, or you can do like I did and make two gorgeous ones! But remember, if making big ones, they are a meal in themselves. 😉
So I hope acorn squash is something that you enjoy and they are available in your area now, too! I never did try a finished bite, but I did have a taste of the filling from the bowl and it was delicious!! 😀 Next time I might just make a small one for myself! 😉 😀
I hope you give my recipe a try, it’s such a wonderful “welcome to fall” dish that everyone is sure to enjoy! Have a wonderful day all, and I’ll see you tomorrow! ~Kelly