Serves 4
99 cal · 40 min
Spiced Baked Squash
Recipe GLPRe4b97c20e846eb
Golden-baked acorn squash slices infused with warm spices, brown sugar, and melted margarine. A classic autumn side dish with natural sweetness enhanced by cinnamon, nutmeg, and ginger.
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Ingredients
Vegetable cooking spray
1 acorn squash, medium
dash Salt, to taste
2 tablespoons margarine
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Directions
Preheat your oven to 400°F and coat a baking sheet with vegetable cooking spray to prevent sticking.
Rinse the acorn squash thoroughly under cool running water, then pat dry with paper towels.
Cut the squash in half lengthwise using a sharp knife, then scoop out and discard all seeds and stringy fibers with a sturdy spoon.
Slice the squash halves into 1/2-inch thick half-moon pieces, leaving the skin on for texture and nutrients.
Arrange the squash slices on the prepared baking sheet in a single layer, then season with a light sprinkle of salt.
Place the margarine in a small saucepan and warm over low heat until melted, about 1-2 minutes.
Add the brown sugar, cinnamon, nutmeg, and ginger to the melted margarine, stirring until well combined and fragrant.
Brush or drizzle the spiced margarine mixture evenly over all the squash slices.
Bake for 20 to 25 minutes, until the squash is tender when pierced with a fork and the edges are lightly caramelized.
Remove from the oven and serve warm as a flavorful side dish.
