I have a confession to make.
I actually liked this dish.
I know, I know. I’ve said previously that I wasn’t that big on winter squash. But it’s amazing what butter can do to a dish. Ah, butter. Such a wonderful treat — gold in color and slippery to the touch.
There are no other notes on this recipe. Other than requiring about 90 minutes to cook it’s fairly straightforward.
- 2 small acorn squash
- 1 cup chicken broth
- 1 Tablespoon vanilla extract
- 1 Tablespoon clover honey
- 2 tablespoons butter
- 4 sprigs fresh thyme
- ground red pepper
Pre heat the oven to 375 degrees F.
Cut each acorn squash in half. Spoon out the seeds and place cut-side up in prepared baking dish. Fill the baking dish with water so that it reaches half way up the outside of the squash.
In a small mixing bowl, combine the broth, vanilla and honey.
Place 1/2 tablespoon of butter in each spooned out center of the squash. Pour in 1/4 cup of the broth mixture in the center as well. Place a sprig of thyme to the broth. Brush each squash with the broth mixture.
Place the squash in the oven and bake until tender, approximately 90 minutes. It will be necessary to brush the flesh of the squash every 30 minutes with some of the broth
mixture in the center. Also add water to the pan if necessary.
When ready, plate and sprinkle with red pepper flakes.