Wednesday, October 24, 2012

Roasted Acorn and Delicata Squash

Tis the season for winter squash! Acorn and delicata squash to be exact! These guys are a joy to work with because you can make them sweet or savory and they roast up pretty darn quickly.

I did not peel these guys before cooking. Andy didn't mind eating the peel as it's pretty soft once roasted, but I'm not a huge fan. Next time, I'll be peeling these before roasting. Otherwise, these are quite delicious and so easy!

Roasted Acorn and Delicata Squash
1 acorn squash
1 delicata squash
2-3 tsp cinnamon
1-2 tbs brown sugar
Olive oil

1. Preheat oven to 450 degrees.

2. Peel (or don't) squash and cut down the center. Scoop out the seeds and discard. Slice squash into half moon rings. Lay out on a baking sheet.

3. Using olive oil, lightly coat the squash pieces. Use hands to ensure each piece of squash has some olive oil on it. Sprinkle the brown sugar, cinnamon and salt on the squash.

4. Roast in the oven for 20 minutes. Enjoy!

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