Roasted Acorn Squash for fall dinners

This is a perfect, easy to do, recipe for fall dinners. The hardest part is cutting the Acorn Squash in half. Serve with Pork Roast, Roast Chicken or just about any main course

Ingredients

• One acorn squash (for two servings)
• Olive oil (for brushing the flesh)
• Butter (1 tablespoon per Squash half)
• Salt & Pepper
• Brown Sugar (1 tablespoon per Squash half) 

Equipment
Chef’s knife or other hefty knife
Sturdy spoon to scoop the seeds
Roasting pan or baking sheet (something with 4 raised edges, so the juices from the Squash don’t drip in the oven)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place the oven rack in the bottom third of the oven.
2. Cut the squash, by splitting it in half. (See below)
3. Trim the bottoms of the squash, so that it will lay flat on its own on a plate.
4. Scoop out he seeds from the middle of the squash.
5. Place acorn squash in a shallow baking pan, cut side down (upside down).
6. Bake in oven for approximately 30 to 45 minutes., or until tender. You should be able to pierce the skin of the squash with a fork. When done, the halves will be caramelized around the edges
7. Turn the flesh facing; season with salt and pepper, dot with butter and sprinkle with brown sugar (and cinnamon if desired).
8. Bake for another 20 minutes.

How to Cut an Acorn Squash in Half

Acorn squashes aren’t quite as tough as butternut squashes, but you need a heavy-duty knife to cut this squash in half, or at least one that has some real heft to it. A paring knife won’t work for cutting a Squash.

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