Roasted Acorn Squash

Something about the Fall and Thanksgiving season leaves me wanting a good tasting roasted acorn squash.  I figured I would post my own version of roasted acorn squash although I am sure there are tons more delicious and way more interesting recipes around… this happens to be one of my favorites so far.

Ingredients:

2 Acorn Squash

As Much or Little as You Prefer of:

Brown Sugar

Butter

Chopped Pecans
Vanilla Flavoring

Olive oil 

salt

I started by halving my Acorn squash and used a spoon to clean the seeds and 'insides' of the squash out so that it looked like the  picture above.

I also chopped the end of the Acorn squash off so that it would sit flat during the baking process and hold the filling that I plan to put inside of it.

The picture above shows both of my acorn squash with the ends removed as well as the seeds and insides.  At this point… I drizzled them with a bit of olive oil and added a sprinkle of salt to each half.

Add a bit of butter to each half.. I used a good spoon full, but you could use more or less if you prefer.

Then add the brown sugar, a drop or two of vanilla flavoring and some chopped pecans.

I baked mine at 400 degrees for about 45 minutes and they were very soft.  If you needed to take them out before then I'm sure you could test them after about 30 minutes and they would be done.

The finished product!  Yum!  I used a fork and sort of mashed mine as if it were a baked potato to combine all of the ingredients.

And finally, a nice big fork full of roasted acorn squash!  I thought it turned out great!  However, if you DON'T like 'sweet' vegetables such as sweet potatoes or other slightly sweetened vegetables you might want to opt for some of the other available roasted acorn squash recipes… just my opinion.