Acorn Squash is one of those gourds that some people never learn how to cook simply because the thing looks so ugly. Little do many people know how delicious the Acorn Squash truly is. Try using this recipe to make yourself a delicious side-dish that will surely go over well with your guests on any given night especially when paired with some Garlic Jasmine Rice and Roasted Lemon & Rosemary Chicken breasts.
2 acorn squash, sliced in 1/2, seeds removed
5 TBS butter
4 TBS dark brown sugar
1 tsp Cayenne Pepper
1 tsp Garlic Powder (w/ parsley if possible, it makes for a great woodsy flavor)
1 tsp ground nutmeg
2 TBS raw cane sugar
Preheat oven to 450 degrees F.
Assemble acorn squash on a baking sheet.
Place 1.5 TBS of butter and 1 TBS brown sugar in each half.
Add ¼ tsp of nutmeg in each, a ¼ tsp of garlic powder in each half, a ¼ tsp of cayenne pepper in each half and season with the Kosher Salt.
Bake until golden and tender, about 1 hour to 1 hour & a half, basting flesh of squash several times to prevent it from drying out.
About twenty minutes before the squash is done, sprinkle the edges generously with raw sugar.
Serve the squash warm alongside some white rice for a delicious meat free meal or with some roasted lemon & rosemary chicken, that will be sure to impress your guests.