Roasted Acorn Squash

A classic winter standby. Makes an easy-to-prepare, but elegant looking side dish. Or, if you are feeling lazy and not all that hungry, eat it as dinner all by itself.

Roasted Acorn Squash

1 acorn squash
1 T butter
2 T brown sugar
maple syrup (opt)
salt and pepper (opt)

Preheat oven to 400.

Cut squash in half, lengthwise. Use your fingers (or a spoon) to remove stringy flesh and seeds. Use the side of the spoon to scrape the last of the stringy flesh out.

Place squash halves in a baking dish, cut side up. Add about 1/2 c water to the bottom of the baking dish. Bake for 45 minutes, or until tender. Remove from oven and add butter and brown sugar to the squash cavity. Serve hot.

Comments

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