Roasted Acorn Squash
A simple harvest dish of roasted squash. Buttery and sweet with the hint of cinnamon. Delicious and simple recipe.
Preheat oven to 400F.
Cut acorn squash in half lengthwise. Scoop out all the seeds and slime.
Place squash on a baking sheet, cut side up.
In the cavity of each squash, place 1 tbsp butter and brown sugar. Sprinkle cinnamon and salt across the tops of the squash.
Roast squash in the oven for an hour or until the squash is soft, when pierced with a fork.
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