Wednesday, November 21, 2012

Cinnamon Sugar Acorn Squash

If every vegetable I ate could be roasted, I'd be the happiest girl.  I love roasted them!  One veggie I'd hadn't tried my hand at was the acorn squash, so earlier this week, we gave it a shot.  Here's what we did.


1 acorn squash
1-2 Tablespoons butter, softened
2 Tablespoons brown sugar


Wash and cut your acorn squash in half.  Remove seeds and the stringy insides, then score the insides with a knife.  (Be careful cutting and scoring your squash - they are really hard to get into!)

Soften (almost melt) 1-2 Tablespoons of butter and brush on the edges and across the inside of the squash.  Sprinkle with salt.

Put one tablespoon of brown sugar in the center of each half.  Using the back of your spoon, press the brown sugar so it coats the inside.  Sprinkle with cinnamon.

Fill a baking dish with 1/4 - 1/2 an inch of water, and place the squash halves in the dish, cut side up.

Bake 60 to 75 minutes or until fork tender.  Then scoop out the squashy deliciousness!

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