Acorn squash is seasonal from September to December. This recipe is simple and economical. It would make a perfect appetizer served with a cheese and cracker platter for Thanksgiving!
Preheat oven to 400 degrees F. Wash and dry the acorn squash, then cut in half, remove seeds and stringy core. Cut into thick slices.
Put aluminum foil on baking sheet and spread a little oil on it. Spread slices of squash on foil, butter one side then sprinkle with sugar. Bake for 10 minutes, then remove and turn over slices. Butter and sprinkle with sugar. Bake for 20 minutes and remove from oven and serve on platter
Source: This recipe is from Martha Stewart
By Patricia Mabel from Maple Falls, WA
I love all squashes, but acorn is one of my favorite. With its nuttier taste an and sturdy shell. Gives you more things to do with it.
