This simple side dish is perfect for both fall and winter. My only problem this year has been finding fresh squash in the store. Has anyone had that issue this year? One time I couldn't find acorn squash so I cut butternut squash into rounds and used that instead. It wasn't as sweet but it was still delicious. If you want to make this simple recipe even simpler, you could do it in the microwave. It wouldn't get as brown and caramelized but it would be quicker. If you are like my mom, you make everything in the microwave that you possibly can. This will feed 4-5 people. If you want it to feed more, just buy more squash. Each one will feed 2-3 people. This goes great with my Clementine and Sage Roasted Chicken!
2 Acorn squash
2 Tbsp Butter
1 Tbsp Cinnamon
3 Tbsp Brown sugar
Preheat your oven to 400 degrees.
Cut the acorn squash into quarters and remove the seeds. Place on a baking sheet. I like to always use parchment paper to ensure there is no sticking. It also makes clean up easier.
Sprinkle each section with salt, pepper, cinnamon and brown sugar. Then break the butter into small chunks and place a couple of chunks on each piece of squash.
Place in the oven for 30 minutes. You are cooking the squash until tender through. If it needs a little more time, just leave it in longer. In most ovens it will be done after 30 minutes though.
It is a make it and forget it kind of side dish. What more could you ask for.
Click Here for a Printable Version of the Recipe