Roasted Acorn Squash Sundae
Learn how to make a Roasted Acorn Squash Sundae with just a few simple and delicious steps
I love to use fresh produce for tabletop decor. Long lasting fruits and vegetable are perfect for seasonal decorating but what do you do with them when you’re ready for a change? Why, eat them, of course! For the fall I had a bunch of orange acorn squash and pomegranates on my table but now we’re moving into winter and it’s time for them to go. I looked over at my table and the first thing I thought about was a roasted acorn squash sundae topped with vanilla ice cream and juicy pomegranate.
The first thing you gotta do is get rid of the seeds. Just cut the squash in half through the stem and scrape the seeds out with a spoon.
Roast the seeds for a snack if you like. Just rinse them off and drizzle them with oil. Toss them in salt, spices and pop them into the oven for 15-20 minutes at 350 degrees.
Place the acorn squash cut side down on a baking tray and pour in some water to steam the squash. Roast the squash until tender
Mix some brown sugar, butter, and cinnamon into the softened acorn squash. You can scrape all the acorn squash pulp into a bowl and mix it with the other ingredients or you can do it right in the shell.
Top your acorn squash sundae with your favorite toppings
Go nuts (pun intended!) and add chopped nuts, pomegranate, caramel, chocolate, whipped cream or whatever you like. Have fun and enjoy! My favorite topping is dulce de leche which you can make by simmering a can of sweetened condensed milk (do this at your own risk) or just buy some pre-made dulce de leche.
- 2 acorn squash
- ½ cup of water
- 8 tablespoons brown sugar
- 4 tablespoons unsalted butter
- 1 teaspoon cinnamon
- 4 scoops of vanilla (or your favorite flavor) ice cream
- dulce de leche or caramel
- chopped nuts
- maraschino cherries
- chocolate sauce
- whipped cream
- Pre-heat oven to 350 degrees
- Cut the acorn squash in half lengthwise and scrape out the seeds
- Place the squash cut side down on a baking tray and pour in a cup of water
- Bake the squash for 35-45 minutes or until tender
- Let cool until you can pick it up easily then scrape out the inside without damaging the shell
- Mix brown sugar, butter, and cinnamon into the squash and place it back into the shells
- Top with a scoop of ice cream and your favorite toppings