Monday, April 4, 2011

Easy Roasted Acorn Squash

This is a very simple and classic way to cook acorn squash.  The sweetness of the squash is accented by the brown sugar, and the dash of sea salt is a perfect complement.  This is a great side dish and always reminds me of fall.

1 acorn squash, cut in half and seeded
2 tbl butter
1 tsp salt
2 tsp brown sugar
1 tsp cinnamon
1/2 tsp fresh nutmeg

Preheat the oven to 350 degrees.

Cut the squash in half and remove the seeds with a spoon.

Place a tbl of butter in the middle of each half of squash.

Sprinkle the sald, cinnamon, sugar, and nutmeg over both halves of the squash.

Place in the oven and cook for about 20 minutes.

Remove from oven and brush the butter from the middle of the squash over the top and place back in the oven.

Cook for another 10 to 20 minutes, remove from oven, and let cool down for about 5 minutes.

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