1 acorn squash
1 butternut squash
2 small dishes & spoons
smaller paring knife
Step 1: Cut & Scoop
Cut your squash in half and scoop out the seeds inside.
Step 2: Grate & Mix
Mince or grate 4 garlic cloves and a small nugget of ginger.
Add the grated ginger to 1 1/2 tbsp pure maple syrup & mix.
Add the minced garlic to 1 1/2 tbsp salted butter.
Step 3: Slather & Bake
Cover the acorn squash with the maple ginger syrup and the butternut squash with the garlic butter.
Bake for 1 1/2 to 2 hours at 375℉.
Step 4: Scoop & Serve
Scoop out the softened squash, discard the rinds and serve.
Yield one bowl of each - approximately 3 cups butternut squash and 2 cups acorn squash.
The acorn squash will be lighter yellow-orange and sweetly flavoured while the butternut will be a warmer, deeper orange and has a rich savoury taste. Make both and offer your guests a choice or select the one whose flavouring best matches your planned meal.
Check out the links below for more seasonal serving suggestions:
Toasted Pumpkin Seeds:
Candied Yams (& sweet potatoes):