Confit acorn squash is a traditional recipe that celebrates the unique sweetness and texture of acorn squash, a type of squash highly valued during the autumn season. Its origin is primarily in the United States, where acorn squash is popular for preparing both savory and sweet dishes. In different Latin American countries, acorn squash may be known as "calabaza acorn" or simply "acorn squash". Although using this variety is not as common in all Latin American regions, its flavor and versatility have made it gain popularity in various cuisines. This confit recipe takes advantage of that sweet flavor and the squash's firm texture, combining it with classic ingredients like butter and brown sugar to create a delicious and comforting dish that often accompanies festive or seasonal meals.
Acorn squash confit
How to prepare Confit Acorn Squash
To begin, cut the squash in half lengthwise.
Remove and discard the seeds from the inside.
Cut the squash crosswise into 2.5 cm thick slices.
Place the slices slightly overlapping in a previously buttered 33 x 23 x 5 cm baking dish.
Bake, covered, at 190 degrees for 35 minutes or until almost tender.
Meanwhile, mix the melted butter, brown sugar, maple syrup, and cinnamon in a bowl.
Pour this mixture over the baked squash.
Continue baking, uncovered, for 15 minutes or until the squash is tender, occasionally basting it with the syrup mixture left in the bottom of the pan to intensify its flavor and shine.
The ingredients needed for this recipe are: acorn squash, butter, brown sugar, maple syrup, and cinnamon.
Ingredients (5)
- Acorn squash
- Butter
- Brown sugar
- Maple syrup
- Cinnamon
Instructions (8 steps)
- 1 Cut the squash in half lengthwise
- 2 Remove and discard the seeds
- 3 Cut the squash crosswise into 2.5 cm slices
- 4 Place the slices slightly overlapping in a greased 33 x 23 x 5 cm baking dish
- 5 Bake, covered, at 190 degrees for 35 minutes or until almost tender
- 6 Mix melted butter, brown sugar, syrup, and cinnamon
- 7 Pour over the squash
- 8 Continue baking, uncovered, for 15 minutes or until the squash is tender, occasionally basting with the syrup mixture from the bottom of the dish
Nutritional Information
Percent Daily Value for nutrients; calories are shown in kcal.