I don’t know about you, but I LOVE Autumn vegetables…and acorn squash is one veggie that can be cooked in so many ways.
Here I cut the squash into wedges and drizzled with extra virgin olive oil. I sprinkled with salt and pepper and roasted at 400 degrees until tender. Then I sprinkled with a little brown sugar, but you could also sprinkle with cinnamon and white sugar if you’d prefer. And if you prefer a savory dish, just leave the sugar out altogether.
And I also like to cut squash in half and add extra virgin olive oil, salt and pepper. I turn the squash upside down and roast until tender. Then I flip them over and add one tablespoon of butter and some brown sugar, and put back in the oven to melt the butter and sugar mixture. (You can also add add a sprinkle of cinnamon.) To serve, simply scrape the cooked squash into the “well” with the melted butter and sugar to combine…and enjoy!
Acorn squash is a winner…no matter how you slice it!
Leave a Reply