4 - 6 servings
2 to 3 pounds acorn squash
1/4 cup brown sugar
1 tablespoon chili powder
1 teaspoon cinnamon
1/8 teaspoon cayenne pepper
Heat oven to 425°F. Line a medium-sized baking pan with foil.
Cut squash into halves or quarters, depending on size; removeseeds and strings. Lay squash pieces in baking pan in a single layer, skin-sides down.
Combine brown sugar, chili powder, cinnamon and cayenne in a small bowl; sprinkle over tops of squash pieces.
Cover pan tightly with foil. Bake 30 minutes or until tender. Serve while hot.
No Nutritional Information Available
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