roasted acorn squash
I saw a picture of this recipe and I could not wait to try it. I had a Carnival Squash on hand, which is a hybrid of an Acorn Squash and about the same size. It's the one with the creamy skin and stripes and has a nutty and sweet taste when roasted. So, let's make it sweeter and have it for dessert!
The measurements and instructions are for one squash.
Preheat your oven to 400 degrees. Cut the squash in half and scoop out the seeds. Place the squash cut side down on parchment paper. You can brush a bit of olive oil on the cut size. Roast about 30-35 minutes until tender. As you can see by the picture, I roasted a little longer. It looks burnt, but it was caramelized. If roasting more than one squash, add to the roasting time. Remove from oven and flip over when cooled a bit.
Melt a heaping tablespoon of a plant-based butter, add a heaping tablespoon of brown sugar, 1-2 tablespoons of pure maple syrup, (please don't use the high fructose corn syrup brands!), and a few dashes each of cinnamon and nutmeg. Mix this together and drizzle over the squash halves. Top with some chopped pecans. Roast for another 10 minutes.
Enjoy!
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