Like nap time and the subtle “adult humor” found in Disney movies, squash was something I didn’t appreciate until I was older. When I was little, I refused to eat squash in any form, even pumpkin pie. Being older and wiser now, I have a deep affection for the vegetable (including, but certainly not limited to, pie). It’s particularly good when roasted and served up in heaping spoonfuls as a hearty and warming side dish. And a sprinkle of cinnamon and brown sugar make it almost as good as pie. Almost.
Prep Time: 5 minutes
Cook Time: 35 – 45 minutes
Total Time: 40 – 50 minutes
Ingredients:
Acorn squash
Brown sugar, optional
Cinnamon, optional
Directions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
2. Cut off the stem portion of the squash.
Photo by Amanda Gajdosik
3. Place the squash cut side down and cut squash in half vertically so you’re left with two identical halves.
Photo by Amanda Gajdosik
4. Place squash skin side up on a baking sheet.
5. Bake squash in preheated oven 35 – 45 minutes, or until flesh is tender.
Photo by Amanda Gajdosik
6. Remove squash from oven and allow to cool until easy to handle. Flip over squash and scoop out seeds and membranes, discard.
Photo by Amanda Gajdosik
7. Scoop squash out of the skin and place in a bowl. Top with brown sugar and cinnamon if desired.
Photo by Amanda Gajdosik
*While I used an acorn squash here, this method can be practiced with nearly any squash (spaghetti, butternut, etc.), simply adjust the cooking time according to the size and thickness of the squash. Check the squash after 35 minutes and every 10 minutes thereafter until tender and cooked through (up to 60 minutes).