Fall is the time for squash of all sorts. You can do so much with this vegetable - soups, pies, mashed, and in this case roasted. I like to use acorn squash because there is plenty of room to add delicious fillings. Check out some ideas below.
1 Acorn Squash - split with seeds removed
1 tsp Butter
1 Tbl Brown Sugar
Preheat the oven to 425 degrees Fahrenheit.
Score the acorn squash halves and place on a baking sheet or pan.
Roast for 20 minutes until you get slightly darkened edges. Reduce the temperature to 350 degrees Fahrenheit and roast for approximately 20 more minutes or until a knife can be inserted easily.
Remove from the oven and rub the butter around the edges and center. Leave the rest in the center of the squash. Add the brown sugar. Return to the oven for 10 minutes until the brown sugar is completely melted.
Serve as is.
This is a very simple way to cook squash, but if you didn't want to use the butter and sugar, you could roast it and serve it with salt and pepper. Here are some more ideas:
Substitute pure maple syrup for the brown sugar
Add a pinch of cinnamon and cloves to the original recipe.
Sprinkle the unbaked squash with olive oil, salt & pepper and then roast at 400 for about 30 minutes. Then consider adding...
Your favorite stuffing - then finish roasting
Cooked Quinoa mixed with goat cheese
Cooked Wild Rice Blend mixed with cranberries or apples
Sautéed apples and onions topped with chopped roasted pecans