Thursday, October 31, 2013

Roasted Acorn Squash

Squash is my favorite fall food. 

So versatile. You can compliment it with sweet or salty fixins.

Roasted acorn squash is usually made with tons of butter and brown sugar. But since we're trying to be all healthy and what not...

The What:
One Acorn Squash
Tablespoon of vegetable oil
Teaspoon vanilla extract
Teaspoon of sugar
1/2 teaspoon of each: cloves, allspice, cinnamon
Tablespoon of honey

The How:
Pre-Heat oven to 400c
Fill baking dish with 1/4 inch water (so skin won't burn). 
Simmer all ingredients on low until sugar is melted and mix is warm (4-5 minutes)
Cut acorn squash in half, scoop seeds, and remove strings 

Brush squash with mixture. Let about half an inch pool in the center. 

Place squash skin side down in baking dish in water. 

Bake for an hour at 400. 


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