Cinnamon Roll Squash

This was a childhood favorite dish. I'm sure my mom made it because it was a tricky way to fill us with veggies, but it also made the house smell incredible. We called it cinnamon roll squash (to the adult world it is known as acorn squash), because while it bakes it fills the house with the smell of

"cinnamon rolls".

Recipe:

-One medium acorn squash

-2 Tblsp brown sugar

-Sprinkle cinnamon

-2 Tblsp Butter

-Optional splash of cream

What You Do:

Heat oven to 350*

-Cut acorn squash in half length wise

-Remove seeds (the guts)

-Place on slightly greased or non-stick pan face down and bake for 30 minutes

-Check with a fork for tenderness

-Gently flip squash over so both sides are face up. Add about 1 TBLSP butter and 1 TBLSP brown sugar to each half. Sprinkle cinnamon, and if you are feeling adventurous add a splash of cream.

-Place back in over and bake for 20-30 more minutes.

I scoop out the squash with a spoon and mix it in a bowl and serve like mashed potatoes on the side. This is filling enough to be a whole meal, and also makes great baby food when you cut out the sweets and butter.

#Roots #Recipes