Roasted Brown Sugar Cinnamon Acorn Squash
Equipment
- Rimmed baking sheet
- Spoon or melon baller
Ingredients
- cooking spray or oil
- 1 medium acorn squash
- 2 tbsp vegan butter softened
- 3 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Preheat your oven to 425F. Spray a rimmed baking sheet with cooking spray or a drizzle of oil.
- To prepare your squash, carefully cut your squash in half lengthwise (use the top stem as a guideline). Next, cut notches (pictured) on the bottom of each of your squash halves (this will keep it from rocking back and forth on the tray). Deseed your squash using a spoon or a melon baller, either discarding or saving the seeds for roasting.
- Placing your squash halves face down on the tray, bake them for 30-35 minutes or until fork tender. Meanwhile, prepare your cinnamon mixture by combining the vegan butter, brown sugar, cinnamon, vanilla extract and pinch of salt in a small bowl.
- Remove squash from the oven, flipping face up on the tray. Brush or spoon the cinnamon mixture evenly over the squash, being sure to brush up the sides and on all exposed flesh. Bake for another 10 minutes to carmelize. Fluff the squash with a fork to coat with brown sugar mixture, and enjoy!