Tuesday, August 13, 2013

Sweet and Cinnamony Acorn Squash

Cuddly sweaters. Crisp air. Cinnamon. Baked things. Fall is several weeks away, but we can still invoke its spirit by filling the kitchen with the scent of sweet, buttery, cinnamony (sp?) baked acorn squash!


This recipe is simple, fun, and tastes really REALLY good. When served to Raus for the first time, he patted my head and said, "Well done baby." Although the gesture was patronizing, I knew it meant he genuinely liked this dish, and I was happy.

You will need:
1 acorn squash
2 spoonfuls of butter
2 spoonfuls of brown sugar
2 spoonfuls of honey
5 shakes of cinnamon
1/4 of vanilla
Dash of salt
Dash of pepper
Handful of almonds

Time: ~1 hour

Preheat the oven to 400 degrees fahrenheit (~200 degrees celsius). Cut your lovely little acorn squash in half and scoop out all the seeds with a spoon.

In a small bowl, mix together the butter, brown sugar, honey, vanilla, cinnamon, salt, and pepper. The measurements are approximate and adjustable. Careful when you taste test the butter mixture - I wanted to eat the whole thing.

Our cute little salt shaker :)

Take a brush and slather the mixture all up in the bowls of your squash halves and all around the top. It'll seem like a lot, but you'll want to use all of it. Wrap a cookie sheet in foil, place the halves on top, and pop them in the oven for about 1 hour.

They should come out looking like so! I put mine in bowls to lessen the mess + maximize the enjoyment of eating them.

Chop up your almonds, sprinkle them on top of your acorn squash, and they're ready to be eaten!

This is great as a side with your dinner or as a dessert/treat. Enjoy!