Roasted Acorn Squash with Brown Sugar and Cinnamon
- Prep Time 0:05
- Cook Time 1:00
- 6 Comments
Easy-frickin’-peasy. Squash, salt, butter, brown sugar, cinnamon, oven, plate. I feel weird even calling it a recipe.
- 1 medium acorn squash, sliced lengthwise $1.50
- salt Pantry
- 2 tbsp butter cut into small cubes, divided $1 for a stick
- 4 tbsp brown sugar, divided Pantry
- ground cinnamon $1.50 for 1 oz.
Total Cost of Ingredients $4
Preheat oven to 400 degrees F.
Use a spoon to scoop out the squash’s seeds and discard (or save and roast them a la pumpkin seeds).
Lightly salt the squash’s flesh.
Divide the cubes of butter between the 2 halves, placing it in in the center of each.
Top with the brown sugar and a dash of cinnamon.
Bake on an ungreased baking sheet for 45 minutes to 1 hour or until squash is soft and brown sugar/butter mixture is bubbly.