Brown Sugar Acorn Squash

Acorn squash is one of the most nostalgic parts of fall for me. My mom would frequently make this as a side dish, and it has always been a family favorite. When my cousin from San Diego is visiting, he always eyes the leftovers in the fridge and has it for lunch the next day. The butter, brown sugar, and sprinkle of cinnamon give it a bit of caramelization that is delightful. I have yet to have a better version of acorn squash.

Brown Sugar Acorn Squash Ingredients

1 acorn squash, halved and seeded

2 tablespoons brown sugar

2 tablespoons cold butter

¼ teaspoon cinnamon

Preheat oven to 375 degrees. Place the squash halves in a square baking dish, cut side up. Place one tablespoon of butter and one tablespoon of brown sugar in each half. Sprinkle the cinnamon over the top. Add ½ an inch of water to the bottom of the pan. Cover with aluminum foil and bake for about 60 minutes. The squash should be easily pierced with a fork when done.

Serves 2

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