This is a great side dish for those cool fall nights and a must have at my families Thanksgiving dinner.
Ingredients
2 Small Acorn Squash, halved & seeded
1 T. Butter, melted
1 T. Brown Sugar
1 T. Olive Oil
2 T. Grated Parmesan Cheese
1/4 tsp. Ground Cinnamon
Directions
Heat oven to 375°F. Cut each squash piece in half, scrape out the seeds and place cut sides up in 13”x9” baking dish. Add 1/2 cup water to dish; cover. Bake 40 minutes or until squash is tender. Mix butter, sugar and oil; spoon over squash. Top with cheese and cinnamon; bake, uncovered for 5 minutes.
Hint: To make squash easier to cut in half; pierce whole squash in several places with sharp knife. Place on microwavable plate. Microwave on high for 2 minutes; cool 2 minutes, cut in half.
Makes 4 Servings
Suggested Wine Pairing
McManis Viognier
I love the aromas of peach and orange blossoms created by this wine. The ripe mango flavor and peppery finish to this wine pair it nicely with this squash recipe and any meal with chicken or turkey.
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