Monday, October 10, 2011

Simply Perfect Roasted Acorn Squash

You know it is fall when the acorn squash is front and center in the produce aisle.  One of my favorite fall vegetables, they remind me so much of my childhood. My Mother used to serve them often roasted with butter and brown sugar and we loved them.  Simple perfection.

My childhood on a plate!
















I bought a couple of acorn squash recently. I decided to cook them up late on a Saturday afternoon. I did them just like my Mom's but with Earth Balance instead of butter.  Just as good.  The first bite really took me back to my childhood.

Roasted Acorn Squash

1 acorn squash, halved and seeded
2 tbsp Earth Balance Vegan Buttery Spread
1 tbsp brown sugar
Salt to taste

Preheat oven to 350 degrees.

Coat the inside of each squash half with a half a tablespoon of Earth Balance. Sprinkle with salt.  Place in a shallow dish flesh side up with an inch or so of water in the bottom. Place in the oven and roast for at least 45 minutes until the flesh of the squash becomes soft. Remove from the oven, add the rest of the butter evenly between the two squash halves. Add 1/2 tbsp of the brown sugar to each half (note:i f you would like it sweeter you can increase the amount of sugar). Roast another 15 minutes or so until the squash are very tender and nicely browned.

Serve immediately.

All gone!



















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