Twice baked Squash

I can't believe we are already into November!  Where is this fall going?  Actually, I'm glad we are having fall weather.  The trees along the river have been beautiful and the weather has been pretty decent, if a little cloudy.  I'm just glad we have had some true fall weather and didn't go straight from summer to winter like we sometimes do.

Today I've got another great fall recipe for you to take advantage of seasonal produce.  Last week I shared with you a simple apple crisp recipe and today I have this great side dish of twice baked squash.  Enjoy!

Ingredients

• 1 lb acorn squash
• 1 tablesppon butter or margaine
• 1 tablespoon brown sugar
• 1 teaspponn cinnaomon

Directions

Wash the squash and cut it in half.  Scoup out the innards and seeds.  Place the squash on a baking sheet or in a baking pan.  Bake at 350 degrees for one hour. 

Remove from oven and let cool 10 minutes.

Scoup out the flesh of the squash and add the butter, brown sugar, and cinnamon.  Mash with a potato masher. 

Place into a baking dish, and return to oven for 15 minutes.

*Note - The squash I used in this recipe was very small and only provided a big enough serviing for one.  This is the first time I have made this recipe, next time I will get a larger squash and adjust the butter/brown sugar/cinnamon accordingly.



 <-- Click on the Magic button for nutrition information and a printer friendly version


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