Ingredients
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1
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2
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2
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1⁄2
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1⁄4
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2
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1 1⁄2
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2
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-
-
-
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-
-
Directions
Prep Time: 20 m | Cook Time: 1hr 10mins | Serves: 2
Spiced Baked Acorn Squash, Wonderfully rich and full of beta carotene! These are available year-round, so you don’t have to wait for the harvest season to enjoy them! :)”, I bought the squash and then didn’t feel up to cooking that evening My hubby did the cooking He did a wonderful job We didn’t have the brandy, so he subbed with rum A medium squash took about an hour to bake It was soooo yummy! We loved the spices They were a perfect balance with the squash and other ingredients We will be making this again and again! Thanks so much, Sue Lau!, Prepared with a freshly picked acorn squash from the garden The cinnamon was reduced by half and the cognac was a *very nice touch* Served with a main dish salad and crusty bread for an easy but elegant mid-week meal Thanks for posting
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Steps
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Preheat oven to 350 degrees F. |
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2
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Line baking sheet with aluminum foil. |
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3
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Halve squash and remove seeds and pulp; rinse. |
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4
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Add 1 tablespoon honey, 1/4 teaspoon cinnamon, 1/8 teaspoon allspice, 3/4 teaspoon brown sugar, and a pinch nutmeg to each half. |
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5
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Dot each half with butter and drizzle a tsp. |
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6
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of brandy over top. |
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7
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Cover with aluminum foil and bake at 350 degrees F for 45-90 minutes, or until squash is tender (time depends on size of squash, really). |
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