Friday, March 21, 2014

Baked Acorn Squash - Two Ways


I made acorn squash a long time ago with a buttered brown sugar glaze. It was really delicious. I bought another one, and because I'm not eating butter or sugar right now, I decided to make it two other ways - sea salt and olive oil, and ghee and cinnamon.


  • 1 acorn squash
  • Dash of sea salt
  • 1 tsp olive oil
  • 1 tbsp ghee
  • Dash of cinnamon
  1. Heat oven to 400 degrees
  2. Cut the squash in half lengthwise (not the equator)
  3. Scrape out seeds
  4. Arrange on baking sheet
  5. Rub one half of the squash with olive oil, and the other half with ghee
  6. Sprinkle the olive oil side with sea salt, and the ghee half with cinnamon
  7. Roast for about 40 minutes, or until fork tender


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