Cooking From Memory ~ A Recipe Journal

Roasted Acorn Squash

Posted in Appetizers & Hors d'œuvres,Vegetables by Paul Gauche on February 13, 2010


  • 2 Acorn Squash
  • 3-4 Tablespoons brown sugar
  • 2 Tablespoons butter, diced
  • olive oil
  • ¼ teaspoon ground Cardamom
  • ¼ teaspoon Cinnamon
  • ¼ teaspoon All Spice
  •  ¼ teaspoon Cayenne
  • ¼ teaspoon Salt

Preheat the oven to 350 degrees.

Cut the squash in half, remove the seeds. Cut the two squash halves into several sections following the ribs and place into a large bowl. Toss with the brown sugar, butter, olive oil and spices and salt.

Bake 450 degrees for 15-20 minutes—or… 350 degrees for 45 minutes.

2 Responses to 'Roasted Acorn Squash'

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  1. Sounds delicious. I like the name of your blog. Hopefully your memory will not fail you! I made this Moroccan-style stuffed acorn squash over the weekend.

    • Paul Gauche said,

      Hey Michael, thanks for the note. Great to have foodies coming together to support each other’s craft. Your squash looks awesome as well! I’ll be following your site… keep the food coming… all you can eat!

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