Cooking From Memory ~ A Recipe Journal


Roasted Acorn Squash

 

It’s that time again.  The collection of spices in this recipe takes the squash to a completely different place.  When you bake the squash, open the kitchen windows and expect your neighbors to stop in. What a great idea!

  • 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.

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5 Responses to 'Roasted Acorn Squash'

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  1. Vicki Stanz said,

    Yum!!! I’m trying the acorn squash……..sounds incredibly good!!! Thanks for the continuous kitchen help to one who is willing to keep trying!!!!

    • Paul Gauche said,

      Hey Vicki! You will love this! Those are amazing flavors! The hard part is peeling the cardamom unless you buy it already ground up. Sort of expensive. But hey, what the heck. Have fun in the kitchen! Wish we were there! pg

  2. mary rae said,

    Brian and I were just looking for a squash recipe. This may be it!

    • Paul Gauche said,

      You will absolutely love this! let me know how it turns out for you…
      pg

  3. Annette Fricke said,

    Hmmm. ingredients I don’t normally use….I MIGHT try this recipe….lots of squash out there right now. must have been a good growing season for it with our lack of summer.


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