I made this acorn squash recipe a while back and posted it on Foodie Friends Friday Daily Dish. At the time, I thought to myself that this would really make a great Thanksgiving side dish. It is easy, elegant, and best of all delicious! And, it makes your home smell wonderful while it bakes. The perfect warm, cinnamony smell for guests to walk into on a cold November day.
The recipe does take a while to bake, so you would need to make sure you have your oven clear to bake it, which might be a challenge on Thanksgiving day, but it takes very little preparation. And, even though I have used brown sugar and cinnamon here, you could switch spices and sweeteners if you prefer a different flavor. I prefer to eat mine with a spoon, scraping off just a little bit at a time and then dipping it in the sweet, buttery goodness in the center. Hope you enjoy!
Cinnamon and Brown Sugar Acorn Squash
- 2 acorn squash
- salt to taste
- 8 tsps. unsalted butter, divided
- cinnamon to taste
- 8 tsps. light brown sugar, divided
- Preheat oven to 350 degrees. Cut squash in half and remove seeds. Place cut side down in a 9″x13″ baking dish. Add water to about 1/4 inch depth in the baking dish. Bake for 30 t0 45 minutes or until squash can be pierced easily with a fork. (The baking time varies greatly with the size and toughness of the squash.)
- Turn the squash over and put 2 teaspoons of butter in the center of each squash half. Use a fork to rub the butter over the entire area of the center and the cut edge. If there is any butter that remains unmelted, leave it in the center. Sprinkle each squash half lightly with salt and cinnamon. Place two teaspoons of light brown sugar in the center of each squash half. Return to the oven and bake again for about 15 minutes. Serve while still warm.
This recipe was shared on Foodie Friends Friday.