Roast Acorn Squash

Wow...this was much better than I even expected. The combination of sweet and spicy flavors really went well with the squash. Super easy dish to make and tasty. Makes a wonderful side to any meal. Fun to just scoop out of it's own "bowl" with a spoon. (Sorry about the slightly blurry picture. It just did not want to focus for me and that was the best I could get.)

This recipe was taken from Minimally Invasive.


Roast Acorn Squash

• 2 acorn squash
• cayenne pepper, to taste
• kosher salt, to taste
• brown sugar, to taste
• 2-3 Tbsp butter, softened

Preheat oven to 400 degrees.

Wash and dry squash, then cut in half lengthwise (with the ribs). Scrape seeds and pulp from squash halves with a spoon. Smear one tablespoon of butter over the orange flesh of each half (no need to be stingy on this), then sprinkle with remaining ingredients. Place in a baking dish with cut sides up and bake at 400 degrees for 45 minutes to one hour, or until soft (I only needed the 45 minutes). The butter and seasonings will pool in each baked half, making a delicious sauce.