Vegetables for dessert
February 9, 2012 § 2 Comments
I’m a bit of a sucker for vegetables. I’m the kind of person who munches on cucumbers for breakfast, happily eats a grilled grated carrot, cheese, and tomato sandwich, and yes, enjoys vegetables for dessert. Baked acorn squash is one of my favorite desserts (and side dishes). While I’m not much of a “sweets” person, I find that I really enjoy acorn squash with brown sugar and butter. It’s delicious, and so easy. Have you tried it?
Acorn squash with brown sugar and butter
Take an acorn squash, and use a small paring knife to cut it in half. Scoop out the seeds. Fill each cavity with 1 tablespoon butter, and 2 tablespoons brown sugar. You can add a dash of cinnamon if you want, but it’s completely unnecessary.
Place the acorn squash halves in a glass baking dish, using aluminum foil coils to help stabilize them, if necessary. Bake in a preheated 350-degree oven, for about 45 minutes, until you can easily insert a fork into a meaty portion of the squash.
We serve these with grilled pork tenderloin or a roast. No need for dessert, because they’ll satisfy any sweet tooth.