Since moving to the country, I have found that I really love squash! I mean I loved to eat it before, but now it is the most practical vegetable I buy.
If you live out in the country miles away from any town you know what I mean. It doesn’t need to go in the refrigerator, it doesn’t go bad overnight, and if you stock up you have delicious vegetables for weeks. Not to mention how versatile they are!
No really, they good with rubs, sauces, spices,
This squash can be prepped one of two ways.
The first being the easiest. Just slice it in half, remove the guts and seeds. Place in a dish skin side down and place the butter, cinnamon, brown sugar, and salt in pit. Add ¼ water to the dish cover and bake.
The second and the fancier way is to slice the squash in half, then slice into ½ inch slices. Take the butter, brown sugar, cinnamon, and salt and combine in a small bowl. Then take the mixture and rub it all over the slices! Lay the slices in the dish cover and bake.
It is a delicious and simple side dish. The maple syrup adds some depth and sweetness, the cinnamon adds a hint of warmth, and the salt just enhances and balances everything. That is what is so wonderfully delicious about this Cinnamon and Brown Sugar Squash.
Looking for More Delicious Simple Sides
Cinnamon Brown Sugar Squash
Ingredients
- 1 Acorn Squash Halved, gutted, and sliced
- 4 tbsp unsalted butter softened
- ½ tbsp cinnamon
- ¼ tbsp nutmeg
- 1 tbsp brown sugar
- 1 tsp salt
- ⅛ tbsp chili powder
Instructions
- Preheat oven to 400 degrees. Spray and baking dish with nonstick spray.
- Combine butter, cinnamon, nutmeg, brown sugar, salt, and chili powder. Spread this mixture on both sides of the sliced acorn squash and lay it in the prepped baking dish.
- Once all squash slices are coated with butter mixture cover the baking dish with foil and place in the oven for 30 minutes.
- Remove from oven and carefully remove the foil. Serve and enjoy!
Nutrition
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