October 3, 2010...5:09 pm

Roasted acorn squash with cinnamon, nutmeg and rosemary

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Tonight autumn officially arrived in my house.  It came in the form of chilly, crisp air, coming in from the open window; the smell of brown sugar, cinnamon and nutmeg oozing from my oven; and  the familiar sound of football coming from the den.  Yup, it’s definitely time to replace those white summer dresses in my closet with warm, cozy sweaters.

Welcome, autumn!  So glad you’re here.  It’s time for a new season.

This acorn squash recipe that I made tonight is so simple, delicious and beautiful.  Don’t forget to save the seeds, toss with salt, pepper and rosemary, and put them in the toaster oven for a few minutes for a great salad (or soup, or yogurt…) topping.

Acorn squash is high in fiber and contains a ton of vitamin A, which plays an important role in vision, bone growth and reproduction.  It also helps regulate the immune system, which helps prevent and fight off infections.  It was such an important part of the diet of Native Americans that they buried it along with the dead to provide them with nourishment on their final journey.  Seems like the perfect thing to put you into the Halloween costume spirit!  Above-ground squashes and gourds like acorn squash are thought to contain a harmonious balance of yin and yang. Acorn squash also contains tryptophan, my favorite precursor.  Happy Autumn!

Roasted Acorn Squash

1 acorn squash
brown sugar
olive oil
salt & pepper

Preheat oven to 400 degrees.  Cut the acorn squash in half and scoop out the seeds with a spoon.  Place each half skin side down on a baking sheet.  Top each half with a bit of olive oil, 1 T of brown sugar, and generous dashes of cinnamon, nutmeg, rosemary, salt and pepper.  Bake for approximately 45 minutes or until the squash is soft and easy to pierce with a fork.

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1 Comment

  • Made the squash, it is so good! My husband and his 21-year old nephew are meat-and-potatoes dudes and they couldn’t get enough of this. We’re having it again this week!

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