Oven Roasted Cinnamon and Brown Sugar Acorn Squash
I have no idea why, but I used to be squeamish about squash! Josh got me to try it again and I love it! It makes an amazing side or main dish and has the consistency of mashed potatoes. This particular recipe is a favorite of mine because it reminds me of fall. We’re still about 8 months away from that time, but I’m impatient so I’m posting it now!
1 acorn squash
1 Tbs butter or margarine
1 Tbs brown sugar
1 tsp cinnamon
Preheat oven to 400 degrees F and fill a baking dish with 1/4 of an inch of water.
(1.) Cut acorn squash in half (2.) and scoop out seeds and stringy insides, just like a pumpkin! Cut ends off if you half to so halves sit level. (3.) Using the back of a spoon, butter the insides and edges of each half. Rub brown sugar on insides and edges and sprinkle with cinnamon. (4.) Place in prepared baking dish and bake for 1 hour or until squash is easily pierced with a fork.
Remove from oven and let cool 5-10 minutes before serving.