I have a huge love affair with squash. I absolutely love it. So much so, that if I were told I could only eat one kind of vegetable for an entire month, I would choose squash. Not only is it good for you (high in fiber, high in beta carotene…I could go on and on!), but it totally fills you up! My favorite squash is butternut squash.
One squash I had been avoiding, but everyone told me to try, was acorn squash. I just found it to be so ugly looking and since it looks like an acorn, it makes me think of those annoying squirrels in our backyard! However, I started researching what to do with an acorn squash and it sounded so good. Well, minus the cinnamon and maple syrup that I kept seeing in a lot of recipes! So I decided to come up with my own recipe and just wing it…hoping it turned out OK! This is what I came up with:
Sweet ‘n’ Spicy Roasted Acorn Squash
- 1 Acorn Squash
- 1 TBS Butter, softened
- 2-3 tsp Brown Sugar
- Salt, to taste
- Cayenne Pepper, to taste
- Preheat your oven to 400°.
- Slice your acorn squash in half, lengthwise.
- Take your softened butter and rub it all over the inside of both halves of squash. Make sure you cover the entire thing.
- Spread brown sugar all over the entire inside of the squash. I used about 1 tsp of brown sugar per side. If you have a larger acorn squash, you may need a little more.
- Sprinkle salt and cayenne pepper all over both halves of the squash. I used a lot of cayenne pepper because I like a lot of spice.
- Place both halves in a baking dish and bake for 55-60 mins.
This was absolutely delicious! One thing I noticed about acorn squash is that it seems a little meatier than the other squashes I’ve tried. Immediately after taking it out of the oven, I took a spoon and spoon some of the liquid that collected in the center over the top of the squash. Taste-wise, it was very good! Just the right amount of sweet with a hint of spicy behind it! Next time I will probably use more cayenne pepper and maybe even add a little garlic. I like garlic…a lot!