recipe acorn squash

 Roasted Acorn Squash with Brown Sugar and Butter

Yields: 2 servings

Prep time: 15 minutes

Cook time: 45-50 minutes

Ingredients:

 * 1 medium acorn squash

 * 2 tablespoons unsalted butter

 * 2 tablespoons brown sugar

 * Pinch of cinnamon

 * Pinch of nutmeg

 * Salt and pepper to taste

Instructions:

 * Preheat oven: Preheat your oven to 400°F (200°C).

 * Prepare squash: Cut the acorn squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon.

 * Season squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Drizzle with a little olive oil or melted butter. Season with salt and pepper.

 * Bake: Bake for 30 minutes, then flip the squash halves over.

 * Add filling: In a small bowl, combine the butter, brown sugar, cinnamon, and nutmeg. Spoon the mixture into the cavity of each squash half.

 * Continue baking: Bake for another 15-20 minutes, or until the squash is tender and the filling is bubbly.

 * Serve: Let the squash cool slightly before serving. You can enjoy it as is, or top with a dollop of sour cream, yogurt, or a sprinkle of chopped nuts.

Tips:

 * For extra flavor, add a pinch of cayenne pepper or a dash of maple syrup to the filling.

 * You can also roast the squash halves face down for the entire cooking time.

 * To make this recipe vegan, use vegan butter and omit the honey.

 * Leftover roasted acorn squash can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy your delicious and healthy roasted acorn squash!