This is a perfect side for a poultry dish, or afternoon snack. I make acorn squash a lot in the fall and winter, as the warm flavors of carmelized sugar, cinnamon, and nutmeg complement the winter chill ever so well. Now I know it’s summer but I made the squash anyway. We ate it alongside these fabulous turkey breast filets from Omaha Steaks. The turkey was rick and tender, yo could cut it with a fork and all it needed was some salt and pepper for seasoning. The acorn squash was a simple side that went great.
The acorn squash has considerably more starch than its cousins the yellow squash or zucchini. When roasted, it has more the consistency of a sweet potato, but is not as heavy in your stomach. Perfect, huh?
Roasted Acorn Squash
1 medium Acorn Squash (about 1-1 1/2 pounds)
1 T. butter
1/2 c. brown sugar
1 t. cinnamon
1/2 t. nutmeg
1/4 t. salt
Preheat oven to 450.
Cut Acorn Squash in half, from top to botton (cut through the pointed end down to the knob at the bottom)
Using a spoon, scoop out the seeds from the center of each half (like you would a cantaloupe)
Fill a 9×13 pan with 3/4 inch water
Place Squash cut-side down in water, and roast for 15 minutes.
Mix brown sugar, cinnamon, nutmeg, and salt in a bowl.
Remove Acorn Squash from oven, place skin side down on plate
Place 1/2 T. butter in each half of the Squash, swirl it around to melt the butter on the hot squash.
Sptkinle half of brown sugar mixture on each half of the squash
To eat, scoop out bites with a spoon–the skin of the squash is already your bowl!