Apparently, stocking grocery stores is just like apparel retail.  The week prior to Labor Day, you begin to see an abundance of “Fall” things.  In apparel it’s sweaters & heavier fabrics but, in grocery stores it’s things like mums and eggplant.  On the day after Labor Day I noticed the displays of cider, winter squash, and baking spices.  By the weekend, I could no linger resist the winter squash display…namely, Acorn Squash.

Over the years, I’ve eaten several dishes prepared with acorn squash but, never prepared it myself.  My favorites have been the wedges or slices, seasoned similar to candied yams…buttery, sweetened, and cinnamon kissed.  I decided on a similar approach but, with a little heat and sprinkled with toasted pecans. Winner!

The recipe is based on preparing 1 acorn squash and serves 2 people.  You can easily double/triple/quadruple, according to your needs.

Slice squash crosswise in 1/2 inch rounds…

Use a knife or spoon to scoop out seeded core…Some people suggest cleaning and toasting the seeds

A blend of sweet & heat

Dip squash in melted butter, then coat with sweet heat mixture…bake, coated side up

Sweet Heat Acorn Squash
Serves 2

1 acorn squash
2 tablespoons unsalted butter, melted
2 tablespoons brown sugar, firmly packed
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon hot paprika or 1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/4 cup chopped pecans

Preheat oven to 375 degrees.  Prepare acorn squash by cutting across into 1/2 inch slices.  Use a spoon or knife to trim out center core of seeds.  In a shallow dish, thoroughly mix sugars, cinnamon, hot paprika, and salt.  Dip acorn squash into the butter, then dip buttered side into the sugar mixture to coat.  Transfer to a baking dish, sugared side up, in a single layer.  Repeat with remaining squash rings.  Bake squash for 35 minutes.  Sprinkle with pecans and serve.