How can you not love food in the shape of a heart? It’s so cute. I seriously “awwed” at that photo. (Luckily I never claimed to be normal.)
Acorn squash took a little time to grow on me. Growing up, it wasn’t really a favorite. (Admittedly, I’m more of a fan of spaghetti squash). But darn it all if you can’t make almost anything taste awesome by throwing a bunch of butter at it. And that’s totally what I did with this acorn squash recipe – a little butter, a little honey, a little cinnamon. Heck, it’s practically dessert!
And it’s so good, even picky little me wants to eat it all the time. Try this out on your picky eaters – you might be surprised at the results.
Roasted & Mashed Acorn Squash Recipe Photo Tutorial
(Printer friendly version below)
1 Acorn Squash, around 2lbs
2 tablespoons butter, room temperature
2 tablespoons honey
1/8 teaspoon cinnamon
Step 1: Preheat the oven to 400°F/204°C
Step 2: Slice acorn squash lengthwise and scoop out the seeds with a metal spoon. Place the squash in a pyrex baking dish cut side up (so it appears like a bowl) and coat each side of the squash with 1 tablespoon of butter.
Step 3: Drizzle 1 tablespoon honey over each side of the squash. Sprinkle cinnamon over both sides of the squash. Add a pinch of salt to each side of the squash.
Step 4: Roast at 400°F/204°C for about an hour, basting at least once.
Step 5: Remove from oven and pour out the melted butter/juice that has formed in the squash into a bowl. Scoop the squash out of the skin with a spoon and add to the same bowl. Mash the cooked squash with the butter/juice.
Step 6: Taste test to see if you would like to add additional salt or butter. If yes, then add extra to taste. If no, serve and enjoy!