Fall is in the air again. Personally, I’m not a huge fan of the season. Here in Montana, we get lots of box elder bugs, and I don’t like box elder bugs. I think they smell foul. I digress. There are, however, lots of great things to look forward to in the fall season. One of the best parts of fall is all the squash that you can get fresh just about anywhere. Everyone seems obsessed with the pumpkin. I’ll admit i like pumpkin flavored treats occasionally, but I don’t think we need to pumpkin spice everything. While everyone else is focusing on the pumpkin, let us turn our attention to the acorn squash. Oven roasted acorn squash is one of my favorites. It’s really simple, super tasty, and good for you all at the same time! We used acorn squash for this recipe, but you could substitute in just about any other type of hearty squash. You would only need to adjust the amount of ingredients, and the cooking time. The process for making a tasty side dish remains the same.
1 Acorn Squash
2 tablespoons brown sugar
1 tablespoon butter
Serving size 1 half acorn squash
171 Calories, 31.3g carbohydrates, 1.8g protein, 6g fat, 50mg sodium
1. Preheat oven to 400 degrees. Cut acorn squash in half and scoop out the seeds. Spray the squash with nonstick spray, and place upside down on a cookie sheet covered with foil and sprayed with nonstick spray. Sprinkle with Salt and Pepper. Bake for 40 minutes.
2. Turn acorn squash over with tongs. Score with a knife, and rub butter evenly over both halves. Sprinkle the brown sugar evenly over the acorn squash.
3. Place back in the oven, and bake for 10 more minutes.
Let cool for about 5 to 10 minutes and then serve. This dish takes a little more time, but is super easy to make, and it really tastes amazing. It’s a good-for-you dish that you can really enjoy in the fall. Until next week, SPFers, stay happy and healthy!
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