Baked Acorn Squash with Mascarpone and Sage…

How can I describe this? It’s like a squash baked potato, but with all your favorite flavors of Fall. 🙂  It reminds me of the Autumn pumpkin ravioli dish served with the brown butter and sage sauce, but this has that intense flavor in every bite! Baked squash is a very rustic dish and is served in it’s skin.

Are you ready for a food experience? All you need is either an acorn or butternut squash.

Cut the squash in half, scoop out the seeds, and score the inside with a fork.

Add in the following ingredients into each half.

Tablespoon of butter

Tablespoon fresh sage (chopped)

1/2 teaspoon pumpkin pie seasoning

Tablespoon maple syrup

Brush the outer edges with olive oil.

Sprinkle with salt and pepper and place in 350 degree oven for 50 minutes, until the squash is fork tender.

Remove from oven and it should look like this. The butter will be all melted with the sage. Squash is very dense so it will absorb all of these lovely juices just as a baked potato would.

Add 2 dollops of mascarpone cheese into each half stirring it into the juices and finish with some fresh grated parmesan.

We served ours with a hard salumi (any type of italian cured meat) and some red wine.

Now grab a spoon and dig in!

Happy Fall!

~ Amy

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