DF, V, VG, GF
With the fall season in full swing, squash is in abundance, so this week I choose to make one I’ve never made before: acorn squash. I’ve had it a few times, but cooking it was brand new to me. It came out delicious, even as a cold leftover the following day. Here’s how I made it…
Roasted Acorn Squash (3 servings)
1 acorn squash
2 tbs olive oil
1 tbs brown sugar
1/2 tsp cinnamon
6 sage leaves, chopped
non-stick cooking spray
Cut the acorn squash in half.
Scoop out and discard the seeds, then slice into wedges. Lay squash on a large baking sheet that’s been sprayed with non-stick cooking spray.
Drizzle with olive oil, brown sugar, cinnamon, sage and salt, toss with hands to evenly distribute ingredients. Then bake at 400 degrees for 45 minutes.