Thursday, September 15, 2011

Roasted Acorn Squash for Mommy and Daddy

I made this the other night as a side dish. It's so easy, yummy, and super healthy. The next time I make it I'm going to serve butternut squash bisque or another yummy autumn soup inside it. I figured it would be like serving something in a much healthier bread bowl type thing. If you want to serve this to your little one too hold off on the salt and pepper.

Here's what you'll need:
1 acorn squash
olive oil
1 tblsp dried sage
2 tblsp maple syrup

Preheat oven to 375F. Cut squash in half and scoop out the seeds. Brush olive oil all over squash. Probably about a tbslp on each half. Sprinkle with cinnamon and sage. Season with salt and pepper (hold off on the salt and pepper if serving to your baby). Drizzle 1 tblsp of maple syrup over each half (2 tblsp total). Roast for 45-50 minutes. Serve and enjoy!

1 comment:

  1. Acorn squash cooked this way is so yummy! I don't use the sugar and also I use a pan that can hold about half an inch or so of water to set the squash in. If I forget the water or it evaporates the bottom of the squash tends to burn a bit. I love to dunk my fork into that tiny swimming pool of melty butter for the first delectable bite.


Related Posts Plugin for WordPress, Blogger...