November 15, 2015

I’m all thrilled! Austrian supermarkets finally found out that they could start importing fruit and vegetable other than just bananas. This weeks highlight – acorn squash. Might sound weird to you but getting my hands on acorn squash is a rare occasion.
I looked at this cutie and immediately thought ‘you look like delicious dessert’! First chance I got the squash got stabbed, gutted and sprinkled with sugar :)
Super easy to make this dessert needs no cooking skills at all. So if you are looking for a quick way to bring some autumn to your table – that’s the way to go!


  • 1 acorn squash
  • 1 tablespoon butter
  • pinch salt
  • 2 tablespoons brown sugar
  • 2 teaspoons maple syrup 


_ preheat oven to 205°C [400°F]
_ carefully cut squash in half [direction is up to you – I just like to do it this direction because it looks so nice]

_ using a a sturdy knife scrape out the seeds and stringy bits [don’t throw them out – you can roast them and use them as a movie night snack]

_ using a sharp knife cut of the ends so the pumpkin halves lie straight

_ score the insides of the squash halves in a cross-hatch pattern [try to make deep cuts without cutting through the skin]

_ rub half a tablespoon butter into the cuts of each pumpkin halves
_ sprinkle with a pinch of salt
_ sprinkle each half with 1 tablespoon brown sugar

_ drizzle with maple syrup

_ place the halves cut side up into a roasting pan
_ pour a little water into the pan [so the squash doesn’t burn or dry out in the oven]

_ place in the oven and bake for 1 hour [maybe 15 minutes longer if it’s a big squash]
_ once or twice spoon the sugar – syrup mixture over the pumpkin
_ once the top is nicely caramelized remove from the oven
_ let cool a little before serving


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