It’s Fall. It’s November. It’s…it’s…3 weeks away from Thanksgiving! How did that happen?
So we’re out with the candy and sweet Halloween treats, and into green bean casseroles, apple pie, and turkey.
And squash. Acorn squash.
I absolutely love it. It’s center not only provides the perfect center for stuffing, but it’s also conducive for puddles of melted butter to reside. Oh yes. Just a few simple pantry items can transform this odd looking food into something A.MA.ZING. I’ve been known to eat an entire 2-pounder all by myself.
Take advantage of it’s blank canvas – cinnamon, honey, or maple syrup absorb into the orange flesh making it so sweet. More into savory? Okay. Try garlic, thyme, and rosemary. Or garlic, cumin, and lime juice. OR my favorite – a combo of brown sugar and cayenne pepper give you the sweet and spicy. Best of both worlds!
This is perfect for your Thanksgiving feast, crazy easy to make, and can easily be doubled, tripled, or quadrupled.
If you can’t wait 3 weeks, do what I’ve been doing – it’s called breakfast :D
Roasted Acorn Squash with Butter, Brown Sugar and Cayenne
Prep time: 5-10 minutes
Cook time: 1 hour
• 1 acorn squash
• 1 tablespoon butter, softened
• 2 tablespoons brown sugar
• sprinkle of salt, to taste
• sprinkle of cayenne pepper, to taste
Preheat oven to 400 degrees.
Wash and dry the squash, then cut in half along the ribs, lengthwise. With a spoon, scrape the seeds and pulp from each half; discard.
Spread the butter over the flesh of each half, then sprinkle with the sugar, salt, and cayenne. Place on a lined cookie sheet or in a baking dish with cut sides up. Bake for 1 hour, or until soft.