Acorn squash comes into season just as the nights are getting cool and people start thinking about dinners by the fire. My kids love eating dinner by the fire, we have been doing this since they were little and they all have such fond memories. It is not uncommon for one of the kids to ask if we can have dinner that way at our house.
This recipe adds a slight twist to the traditional version of roasted acorn squash. A sweet, buttery squash with a hint of cinnamon, allspice and hazelnut. Great for a holiday or anytime. This is relatively easy to make and the kids love it!
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| Prep Time | 5 minutes |
| Cook Time | 1 hour |
| Servings |
servings
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Ingredients
- 1 acorn squash halved and seeded
- 2 tbsp butter (for vegan use a butter substitute)
- 2 tbsp brown sugar
- 1/4 tsp hazelnut extract
- 1/4 tsp allspice
- 1/4 tsp cinnamon
Ingredients
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Instructions
- Preheat oven to 400º
- Cut squash in half and remove seeds and pulp (the stringy stuff)
- Line baking dish with aluminum foil, place squash cut side down roast squash for 30 minutes
- Melt butter in saucepan and add hazelnut, allspice, cinnamon and brown sugar, mix well
- Remove squash from oven and turn the squash over. Brush butter mixture over both halves and fill cavities with remaining butter mixture. Return to oven and bake for another 30 minutes.
- Squash should be fork tender (the fork should easily pierce the squash). It may take a little longer to cook depending on the size of the squash.
Recipe Notes
This Acorn Squash recipe is gluten free, vegetarian, and organic.
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