Countdown to Thanksgiving - Candied Acorn Squash

I was shocked when I realized there were no local sweet potatoes or yams in the Puget Sound region. After all,  we have an amazing amount of potatoes, and Olsen Farms is my favorite vendor for those. I asked them why we couldn't find local sweet potatoes and they explained that sweet potatoes needed a very long and hot growing season.

So rather than the standard Thanksgiving fare of candied yams, I needed to come up with something else we could candy to at least approximate that signature dish. While our version doesn't use marshmallows, and it does take a little work to get it in the oven, it is well worth the effort and I'd say this was almost as good as candied sweet potatoes and a lot healthier.

Candied Acorn Squash

• 2 medium size acorn squash
• 4-5 Tbsp brown sugar
• 1-2 Tbsp butter
• Cinnamon (optional)

Start by cutting off each end of the acorn squash about half an inch to an inch from the tip.

Slice the squash into rings, about 1-2 inches thick.

Grease up a baking sheet or baking dish and preheat the oven to 350.

Bake the squash for 30-40 minutes, depending on the thickness of the slices.

Meanwhile, in a small saucepan over medium-low heat, melt 1-2 Tbsp of butter and stir in 4-5 Tbsp of brown sugar. You can also add just a bit of cinnamon.

When the squash is just about done, turn the heat up on the stove and stir the glaze constantly.

Remove the squash from the oven and baste it with the glaze.

Return the squash to the oven and bake for another 10 minutes.

Serve and enjoy.

Patricia's Notes: This was quite tasty. You don't peel the acorn squash before you serve it, so the presentation is quite dramatic with the yellow flesh and green rind. You can actually eat the rind, though I prefer not to. The flavor was actually very similar to candied sweet potatoes, though the texture was a bit different (expectedly). I will definitely make this again.