Sunday, June 23, 2013

Cinnamon Baked Acorn Squash

Gluten Free/Grain Free/Vegan/Nut Free/ Soy Free

Seriously, there is probably not an easier side dish to prepare, add in how healthy and delicious this dish is, and you have the perfect side dish!

Rumor has it that you are not supposed to post on your blog twice in one day, but this evening my best friend, Valorie, asked me how I cook my acorn squash. I believe, that a best friend's request, trumps any rule about how many times you can post in one day. So, Val, this is for you!

I took a lot of pictures for you this time!

The Prince wanted to immediately buy an acorn squash when he first saw one in the store. Letting your kiddos pick out a new fruit or veggie in the store is a great way to get them to try things!

Acorn squash can have super tough outer shell to cut through; if you microwave it for 2 to 3 minutes the outer part will soften a bit, making it much easier to cut through.

Be careful, and cut that bad boy in half.

Use a spoon and scoop out the seeds.

Sprinkle, sprinkle, sprinkle with cinnamon.

Pour about an inch or two of water in a pie pan or baking dish, the dish depending on how squash you are cooking.

Place the cinnamon covered squash, flesh side down, in the water.


Place in 375 degree oven. Bake for 45 minutes.

Remove the squash from the oven, carefully turn acorn squash over, and top with Maple Syrup! Hope you have more syrup than I had when I took this picture :)!

What you need:
Acorn Squash, Organic
Maple Syrup, Grade B, Organic

What you do:
Preheat oven to 375.
Cut acorn squash in half.
Scoop out seeds.
Heavily sprinkle with cinnamon.
Place flesh side down in a baking dish with an inch or two of water.
Bake for 40 to 45 minutes.
Flip acorn squash over and drizzle with maple syrup.


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