Sunday, November 20, 2011

Roasted Acorn Squash

Can you believe that Thanksgiving is only 4 days away? I'm certainly struggling to believe that is the case. In fact, it was just over a week ago that I realized it was almost past time to firm up my time off from work for the holiday. In my mind I still had plenty of time. I feel like each and every passing year goes by more quickly than the one before it. Maybe that's just part of growing up.

Many of you will be tasked with cooking and planning a menu for Thanksgiving dinner in just a few short days, and for some of you it will be your first time in charge. Keeping that in mind I would like to present you with this recipe for Roasted Acorn Squash, a side dish that is relatively healthy, takes only 10 minutes to prep and leaves your hands and mind free to work on more hands on dishes during it's hour roast in the oven.

So if you've been tasked with bringing a vegetable side, look no further than this quick, elegant, and tasty dish for your choice. You will certainly impress your family and friends that you chose to think outside of the green bean casserole, candied yams, etc that, while classics, can be a bit tired and certainly rich for those trying their hardest not to gain that extra pound this holiday season.

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Roasted Acorn Squash

1 acorn squash
1 tablespoon softened butter
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/3 cup water

Preheat the oven to 350 degrees.
Cut the acorn squash in half and discard the seeds and strings.

Rub the butter over each squash half.

Place in a baking dish and top with brown sugar and cinnamon and add the water to the bottom of the dish.

Cover with foil and bake for 50 minutes.

Remove the foil and bake for 10 minutes more.

Remove from the oven and let cool before serving.

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