Over the past year or so, I have discovered my love for roasting up squashes for snacks. They are hearty and flavorful. And, even healthy. Which is a relief when some of my other vegetables get played out. (I eat my weight in carrot sticks. I love them, but that can get old.) Sawing a squash in half and roasting it in strangely gratifying. I love how it kind of is its own bowl, and I scoop out the inside for a simple and fast snack.
Squashes are super cool and I won’t back down! (No one was trying to make me.)
SWEET ROASTED ACORN SQUASH
Serves 1-2
1 acorn squash
2 tablespoons whipped butter
2 tablespoons brown sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees. Slice acorn squash in half.
Spread whipped butter over insides. Sprinkle with cinnamon and brown sugar.
Place in a glass baking dish and pour in 1/2 cup water. Cover with aluminum and roast in oven for 50 minutes. Uncover and roast for 10 minutes.
- 1 acorn squash
- 2 tablespoons whipped butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees.
- Slice acorn squash in half. Spread whipped butter over insides. Sprinkle with cinnamon and brown sugar.
- Place in a glass baking dish and pour in ½ cup water.
- Cover with aluminum and roast in oven for 50 minutes.
- Uncover and roast for 10 minutes.
Adapted from Skinny Taste.