I love acorn squash, but for some reason it’s always been a difficult vegetable to cook. I’m not sure why because it seems like such an easy one: just cut in half and roast in the oven with a little olive oil and salt and pepper. It’s delicious that way, of course, but today we’re making something different: baked acorn squash with maple syrup and pecans! If you’ve never tried this recipe before then you need to add it to your list of Thanksgiving recipes immediately!
Audience: moms who want to add new recipes for their holiday cooking Blog Post Title: Baked Acorn Squash recipe
Blog post intro paragraph: Roasted acorn squash is already super easy so today
prep: 10 mins cook: 1 hr total: 1 hr 10 mins Servings: 4 Yield: 4 servings
6 tablespoons firmly packed brown sugar
salt and pepper to taste
2 acorn squash, halved and seeded
½ teaspoon ground cinnamon
¼ cup butter, diced
Preheat oven to 350 degrees F (175 degrees C).
Place squash in a shallow baking pan, cut side down.
Bake in preheated oven for 30 minutes, or until tender.
Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
Bake for 20 minutes more.
Per Serving: 320 calories; protein 3g; carbohydrates 56.7g; fat 11.9g; cholesterol 30.5mg; sodium 97.4mg.