Acorn Squash

Acorn Squash

Roasted Acorn Squash with cinnamon

I love autumn and cooking with squash while they are in season. This roasted acorn squash is simple to prepare and goes great with chicken, pork and veggies. Acorn Squash is a little less sweeter than Butternut Squash and on my half, I sprinkled Ground Cinnamon all over just before serving. I love the taste and smell of squash and it is good for you too. You can leave out the cinnamon or sprinkle a little brown sugar before baking if you want it sweeter.

Yummy Acorn Squash

Ingredients
1 Acorn Squash

Extra Virgin Olive Oil (California Olive Ranch)

Coarse Salt

Cracked Black Pepper

1 tablespoon Ground Cinnamon

Acorn Squash

Directions
Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

Cut Acorn Squash in half.

Using a spoon gently remove the seeds.

With a knife, score each half with a knife about 5-6 times straight across.

Brush with olive oil, and season with salt and black pepper.

Place with flesh side up in baking sheet.

Place in center rack of oven and cook for 45 minutes to 1 hour.

Sprinkly cinnamon over the top.

Let squash rest for 5 minutes.

-Enjoy!

-Sophia/Two Frys