Squash is delicious and varied. The hearty butternut squash, quirky patty pan, and refreshing summer squash – they all have place in my heart. Acorn squash as a particular favorite of mine. They’re nutty, slightly sweet and make the perfect fall dessert.
maple brown sugar roasted acorn squash
- 1 Acorn squash, halved and seeded
- 2 Tablespoons butter
- 2 Tablespoons brown sugar
- 2 Tablespoons maple syrup
- Pinch of salt
- Punch of cinnamon
Heat the oven to 400 degree. Place squash face down on a baking sheet lined with foil (less dishes). Roast for 1 hour or until the squash is tender and easily pierced with a fork.
While still warm flip the squash over and use it like a bowl! Fill each with butter, sugar, and syrup. It will begin to melt and mix into a sauce. Sprinkle the top with cinnamon and salt. E
Easy clean up and perfect fall flavors.