September is here which means fall is in the air. This time of the year I get a taste for winter squash. There’s so many varieties to chose from. They are a source of potassium, fiber, vitamins A, B6 and C. If you’ve never prepared squash before here’s a quick way to prepare a tasty side dish of acorn squash.

Preheat your oven to 350 degrees. Use a metal baking sheet and cover with foil. Spray foil with cooking spray. Cut one acorn squash in half. I like to cut the top with the stem off first, and place the flat side down for a more steadier surface. Some squash can be a little tough to cut into. Then with the bottom size up, I usually use a chef’s knife to cut down the center.

Inside, the acorn squash has the same guts and seeds just like a pumpkin— another type of squash. While using a large spoon, just the same way you would clean out a pumpkin, clean out the squash leaving the insides smooth. If you’d like, clean and keep the seeds and roast them later for a crunchy snack.

Once the squash is nice and clean, place the squash flesh-side-down and roast for 30 minutes until soft. Turn the squash flesh-side-up. Then inside the middle of each place 1-2 Tablespoon(s) of brown sugar and 1 Tablespoon of butter (optional). I also sprinkled a little garlic, adobe seasoning and pepper over the top (optional). Then place the squash in the oven for about 15- 30 minutes until the sugar and butter melts into a liquid and the flesh shows some browning.

Let it cool off for a while then use the large spoon to scrape the flesh out away from the skin into a bowl. Using a potato masher, mash the squash and sprinkle brown sugar on top if desired.

Try different variations. Winter squash is so versatile and can be eaten sweetened or not. Instead of brown sugar, add 1/4 – 1/2 tsp granulated garlic, adobe seasoning, and chili powder. Salt and pepper to taste.

Sweet Roasted Acorn Squash

Preheat oven to 350 degrees

1 acorn squash, cut in half and cleaned
1 Tablespoon butter
1 -2 Tablespoons brown sugar

Unsweetened

1 Tablespoon butter
1/4 tsp granulated garlic
1/4 tsp adobe seasoning
1/4 tsp  chili powder
Salt and pepper to taste

Place acorn squash halves flesh-side-down on cooking sheet. Roast for 30 minutes. Add sugar, butter and other desired seasonings inside each half. Put back into the oven flesh-side-up for another 15 to 30 minutes until butter and sugar melt and the flesh is browned. Scoop out squash and mash. Sprinkle with more brown sugar if desired. Makes about 2 – 3 servings.