May 24, 2017
Dinner, Side Dishes, Dairy,
Vegetables, Squash, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Diabetic, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy more
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"This method of cooking acorn squash has never failed me. Some people like a sprinkling of brown sugar on top as well."
Halve the squash and scoop out any stringy fiber and seeds.
Slice a small section from each rounded bottom so that the squash halves won't wobble in the pan.
Dot the tops of the squash halves with butter.
Put in a pan and add 1 inch of water.
Bake cut side up in preheated 350' oven 45 minutes - 1 hour.
Season with salt, nutmeg, and cinnamon to taste.
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