Friday, November 6, 2009

Acorn Squash

How can you not make squash when you walk into the grocery stores these days and see it everywhere. I love the combination of butter, brown sugar and cinnamon, so I chose to make this as one of our side dishes for dinner. I prefer my squash to be soft and mushy so I tend to bake it a bit longer.

1 medium acorn squash, halved and seeded
1 tablespoon butter
1/2 teaspoon of nutmeg
1 teaspoon of cinnamon
2 tablespoons brown sugar

1. Preheat oven to 350 degrees F (175 degrees C).
2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30-45 minutes. (I just microwaved on high for 5-10 minutes to save time)
3. Remove squash from oven and turn onto a plate so that the flesh is facing upwards. Place butter nutmeg, cinnamon and brown sugar onto squash. Brush the flesh of the squash with a basting brush to make sure spice is evenly distributed.
4. Place squash into baking dish and bake in the 350 degrees F (175 degrees C) oven for another 30 minutes.


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