This is a perfect side dish for Autumn. The warm spice of cinnamon and the nuttiness of the browned butter really compliment the sweetness of the squash. I love this recipe with acorn squash, but use any type you have on hand. This would be a great vegetarian main course with some grain or cheese in the squash too.

Tips:

• Double the recipe and add the squash to a Fall inspired salad the next day.

Brown Sugar Roasted Acorn Squash

Serves 2-4 as a side

PREP 10 minutes

COOK 40 minutes

INGREDIENTS

1 acorn squash

2 tablespoons butter, at room temperature

1 tablespoon brown sugar

1/2 teaspoon cinnamon

Kosher salt and pepper

dash cayenne pepper

INSTRUCTIONS

1. Preheat oven to 400 degrees.

2. Using a sharp knife, cut the squash in half, cutting through the stem. Scoop out the seeds- save for roasting. Then cut the halves into wedges, getting 3 pieces per side.

3. Place the wedges on a baking sheet lined with parchment.

4. In a small bowl. mix together the soft butter with brown sugar, cinnamon and cayenne pepper. Divide the mixture amongst the wedges, filling the cavity of those wedges with the mixture. Sprinkle with salt and pepper.

5. Bake the squash until it’s tender when pierced with a knife, about 40 minutes.