I made this dish for a multitude of reasons.
1. My grandma gave me an acorn squash
2. I love cinnamon and sugar
3. I’m lazy
This is honestly the quickest and easiest side dish you will every make. Really, it doesn’t even have to be a side dish. I had it last night with a side of fresh garden tomatoes. Thank you Pap and Grandma for having green thumbs and providing me with endless fresh produce! This dish is one that is commonly made by my grandma when that cool crisp feeling of fall creeps into the air and dinners no longer call for cold and crunchy salads but for warm and sweet comfort foods.
The hardest part of this dish is cutting the squash in half. Cutting anything is always the most difficult part of eating for me. I have the scars to prove it. I have a scar from that one time I was trying to cut a watermelon in half and as I tried to pull the knife back out, it got stuck, finally came out, and slammed right down on my left ring finger, taking out a tiny chunk. I also have that one scar on the palm of my hand from that time that I was cutting a tomato and sawed right through the tomato and right through a couple layers of skin. Oh yeah…There is also that scar on the top of my hand from that one time I bumped it off of my hot broiler. I guess that doesn’t count since it didn’t come from cutting, slicing, or chopping, but I think it’s still worth mentioning since I used an oven for this recipe and a mishap could have potentially happened.
Cooking is risky business!!!
This recipe requires some cutting, scooping, sprinkling, baking, some more cutting and some peeling. This could get dangerous but I have faith that you aren’t as reckless as I am in the kitchen. At least I hope you aren’t. I don’t like when my friends get hurt.
Brown Sugar and Cinnamon Acorn Squash
Note: The sugar and spice measurements are approximate – use as much or as little as you would like
1 medium acorn squash
2 tablespoon butter
1/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
Preheat oven to 350.
Cut squash in half, remove seeds with a spoon and place each side face-up on a baking sheet. Cut butter into thin slices and place 3-4 in the middle of each half.
Sprinkle half of the sugar, cinnamon, and nutmeg over one half of the squash. Repeat with the remaining sugar and spices and the other half of the squash.
Bake 35-40 minutes or until center of squash is tender and a fork can be easily pushed through the skin. Pour the butter and sugar mixture from the center of each half into two separate bowls. Slice each half into 1-inch squares and remove from skin. The skin should peel off relatively easily if the squash has been cooked long enough. Place squash pieces into bowls with butter and sugar mixture and stir to coat. Serve hot.
Yield: 2 servings, one half each.
I hope you all make this and come out unscathed. It would really be a shame if you would injure yourself and not be able to pick up your fork! Sad smile
Do you have a favorite fall comfort food?