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Wednesday, October 8, 2014

Acorn Squash And Roll Call!

It’s Fall y’all and you know what that means...time for yummy recipes! I grew up eating acorn squash but I had yet to make it and Kyle had never had it before. After a quick call into my mom I had some in the oven to go along with dinner a couple nights ago. I love eating the fresh and in season veggies so it was practically screaming my name at the grocery store.

So simple, border line healthy..sorta..not really but delicious! There are lots of variations of how to make them but this is how I made ours.

Baked Acorn Squash


- 1 Acorn Squash
- 1 Tbsp Butter
- 2 Tbsp Brown Sugar
- A few dashes of cinnamon



1    Preheat your oven to 400ºF
2    Wash your squash and then with a sharp knife cut the squash in half, from stem to tip.
3    Scoop out the seeds with a sturdy spoon leaving the inside of the squash completely smooth.

4    Fill the bottom of glass baking dish or roasting pan with ½ inch water. Lay each part of your squash cut side down into the water and side by side in the dish.
5    Bake for thirty-five minutes or until squash is nice and tender to the touch and soft.
6    Flip the squash pieces over, cut side up, and fill with half a tablespoon of butter and one tablespoon of brown sugar in each.
7    Place back in the oven to bake for another five minutes.
8    Remove from oven and sprinkle with cinnamon. Let sit for a few minutes then enjoy!

I loved it and Kyle loved it until the sweetness was all gone, aka the butter and brown sugar.
What fall recipes have you already been making?

Also I want to know where you guys are from! I'm from Jenks, Oklahoma of course but I see readers from all over the world are stopping by so Hi, where are you guys all from?!
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1 comment:

  1. I've actually never even heard of acorn squash - I'm going to be on the lookout now!! I'm from Florida and now live in Boston! :)