Embellished with cinnamon, cane syrup, and brown sugar, these squash are a delectable side dish or even dessert.
Candied Acorn Squash
Makes 4 servings
- 2 tablespoons unsalted butter, melted
- ½ teaspoon kosher salt, divided
- ½ teaspoon ground cinnamon, divided
- 2 acorn squash, halved and seeded
- ¼ cup cane syrup
- ¼ cup lightly packed light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground red pepper
- 4 tablespoons unsalted butter, cubed
- 1 cup chopped pecans
- Preheat oven to 375°.
- In a small bowl, whisk together melted butter, ¼ teaspoon salt, and ¼ teaspoon cinnamon. Brush mixture onto cut sides of squash; place squash, cut side down, in a 12-inch cast-iron skillet.
- Bake until squash is tender, 30 to 35 minutes.
- Meanwhile, in small saucepan, bring syrup and brown sugar to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; cook, without stirring, until mixture registers 245° to 250° on an instant-read thermometer. Remove from heat; whisk in vanilla, red pepper, remaining ¼ teaspoon salt, and remaining ¼ teaspoon cinnamon. Whisk in butter until melted and smooth.
- Turn squash cut side up; brush with syrup mixture. Stir pecans into remaining syrup mixture; spoon into squash halves.
- Bake until pecans are fragrant and syrup mixture is golden brown, about 10 minutes more. Let stand for 5 minutes before serving.