Ingredients:

  • 2 large Acorn Squash (1.2–1.5 kg total)
  • 4 tablespoons Unsalted Butter (57g)
  • 4 tablespoons Light Brown Sugar (50g), firmly packed
  • 1/2 cup Boiling Water (120 ml)
  • 1 teaspoon Ground Cinnamon (5 ml)
  • 1/2 teaspoon Coarse Sea Salt (2.5 ml)
  • 1/4 teaspoon Black Pepper (1.25 ml)

Instructions:

  1. Preheat Oven: Set the oven temperature to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or foil for easy clean-up.
  2. Halve the Squash: Carefully slice each acorn squash lengthwise down the middle, cutting stem-to-end. Use a sturdy surface and take care as the skin is tough.
  3. Scoop the Seeds: Use a spoon to scrape out all the seeds and stringy pulp from the cavities. Discard the pulp.
  4. Season the Cavities: Place the squash halves cut-side up on the prepared baking sheet. Sprinkle the inside of each cavity lightly with salt, pepper, and a pinch of the cinnamon.
  5. Add the Flavour Base: Place one tablespoon of brown sugar and one piece of butter into the centre of each cavity.
  6. Add Water and Cover: Pour the 1/2 cup of boiling water into the base of the roasting tray (outside of the squash). Loosely cover the entire tray with a sheet of foil, creating a loose tent.
  7. Initial Bake (Steaming): Bake in the preheated oven for 30 minutes.
  8. Remove Foil and Baste: Carefully remove the foil tent. The sugar and butter should have melted into a sweet glaze. Use a spoon to gently baste or brush this liquid glaze over the internal flesh of each squash half.
  9. Finish Roasting: Return the squash, uncovered, to the oven. Continue baking for another 15–30 minutes, or until the squash flesh is fork-tender and the glaze has caramelized (total cook time 45-60 minutes).
  10. Rest and Serve: Remove from the oven. Let the squash rest briefly for 5 minutes. Baste one last time with the accumulated glaze before transferring to serving plates.