Entree

Harvest Acorn Squash Bowl

If you have never tried an acorn squash, you should! It is so delicious, especially oven roasted, topped with brown sugar and butter. Here are two easy ways to prepare a delicious acorn squash bowl.

  • 1 acorn squash, halved and seeded
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon, or more to taste

Cut the stem off and cut the acorn in half. Remove the seeds (don’t forget that you can roast the seeds for a great snack). Brush the inside with softened butter and sprinkle with brown sugar and cinnamon all over it. Place the acorn on a large baking sheet and roast at 400º for about an hour. Enjoy warm or cold!

The second way is a little more savory. Start by baking the squash as directed above, but omit the cinnamon.

Set aside. In a saute pan over high heat, fry 1 pound of ground sausage (I like using mild Italian sausage here). When it starts to brown, add 2 cups of fresh spinach and 1 cup of cooked quinoa. Salt and pepper to taste.

Add the sausage mixture to the baked acorn squash and top with a fried egg. Excellent for breakfast or brunch! And it adds beautiful fall color to your table!