Last night we tried acorn squash for the first time. My husband and I were more thrilled with it than the kids, but they still ate it. It truly needs the full 50 to 60 minutes to roast and next time I may sprinkle a little cinnamon with the nutmeg. I will definitely be making this again!
Serves 4 (as a side)
1 Acorn Squash (1-1 1/2lbs)
2 Tsp Butter
2 Tbsps Brown Sugar
1/4 Tsp Nutmeg
Preheat the oven to 425.
Slice the squash in half and scoop out all the seeds. Spray a baking dish with non-stick cooking spray and place the squash in the dish skin side up. Roast for about 25 minutes. Remove from the oven and flip the squash over. Place a teaspoon of butter in each half and a tablespoon of brown sugar in each half. Stir gently as the butter melts to mix the butter and sugar and spread over the squash. Sprinkle with the nutmeg and place back in the oven for another 25 to 30 minutes.
When finished squash should easily pull away from the skin and be eaten warm.
