My husband is not a great fan of vegetables in general. Beans, sure, he'll eat them happily. Corn is great. Just about everything else is met with suspicion. Ever since we had our first child, though, I've been randomly experimenting with winter squashes. This recipe for acorn squash has met with the best success yet. My kids call this dessert!
Roasted Acorn Squash Wedges
Ingredients
1 acorn squash
1/2 stick butter, softened
1/4 cup brown sugar
1/4 tsp cardamom
1/4 tsp vanilla
Directions
1. Preheat oven to 400 degrees.
2. Cut squash in half and scrape out the seeds. Slice each half into 4 wedges for a total of 8 wedges. Place wedges in a baking dish, skin side down.
3. Cream together remaining ingredients. Smear mixture over each wedge.
4. Bake for 40 minutes, basting after 20 minutes and again at the end.
Based on Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges
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