On a cold November night there is very little that beats the warmth of something roasting in the oven. So, when I saw this recipe on SkinnyTaste.com, I just had to try it!
You’ll love the warm aromas that waft through your kitchen – butter, brown sugar, cinnamon – and how low maintenance this recipe is: slice, scoop, sprinkle, bake.
Here’s what the acorn squash looked like before I put it in the oven (see below). I found that smearing the butter with my [clean!] hands was much easier than using a knife. Of the whole recipe, that part is the hardest step. And that’s saying a lot.
Once the acorn squash is out of the oven, let it sit for 5 minutes (you can put the foil back on top of it; note: the pool of liquid in the center is OK!). Then dig away with a spoon! It’ll be very tender with hints of brown sugar and cinnamon throughout.
Hubs loved how this side dish was healthy and unique. Not something you see on the dinner table every day. I served it alongside dinner. Overall, this gets an A+!
- 1 acorn squash, sliced in half, seeds and fibers removed
- 1/4 cup water
- 1 tablespoon butter
- 1 1/2 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
- Preheat the oven to 350 degrees.
- Rub each side of the acorn squash with 1 teaspoon of butter each (clumps are OK). Sprinkle each side with brown sugar and cinnamon.
- Pour the water into the bottom of a baking dish. Add the acorn squash and cover with foil. Bake for 50 minutes.
- Uncover and bake for an additional 10 minutes (note: if there’s a lot of liquid pooling in the middle of the squash, you can spoon some of it out). Then let cool before serving with a spoon.