I bought an acorn squash at the Farmer’s Market last week and had planned to use it last week, but didn’t get around to it. I made it tonight with salmon cakes and a salad. It was a nice little sweet treat to have with dinner.
1 acorn squash, cut into 8 wedges
olive oil
sea salt
4 Tbsp unsalted butter
1/4 cup brown sugar
dash of cinnamon
Preheat oven to 350 degrees. Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast for 20 minutes.
In a small bowl, combine the butter, brown sugar and cinnamon. Mix into a paste. Remove squash from oven and spread sugar butter all over squash. Return to the oven for 30 more minutes until squash has browned and is caramelized.
Halfway through roasting, your paste will have become a sauce. Brush sauce over the top of the squash and then continue roasting until time is complete.
Recipe adapted from Pioneer Woman
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This reminds me of when I was little and cool, fall weather. Walking into the house and the smell of sweet squash…Mmmmmm!
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