When I was doing the grocery marketing with my little one this week, he was really interested in the big acorn and butternut squashes prominently displayed at this time of year. So, I picked up one of each, and he’s been eagerly waiting to see “what’s inside”. Now, something tells me that tonight’s dinnertime reveal wasn’t quite as exciting as he’d hoped for. Still, it was a simple side that he helped prep for the oven and then was excited to eat alongside his roasted chicken and broccoli. (My older son liked the bright yellow color and was excited to try it, but quickly turned his nose up at it, saying he didn’t like the texture. Ironically, at this same time last year it was my little one who didn’t like acorn squash, and my older one who couldn’t get enough. So, while it may drive you slightly nuts, it’s worth it to keep putting these foods on their plate. You never know when they’ll come around…or run the other way!)
Simple Roasted Acorn Squash – Sweet for the Kids / Sweet Heat for Mom & Dad
1 large (or 2 smaller) acorn squash
couple tablespoons of butter, melted
turbinado (or white or brown sugar, your choice)
Preheat oven to 400 degrees. Slice the acorn squash into 1-2” thick slabs, and scoop out the seeds and any extra stringy stuff. Baste each slice with butter on both sides, and lay flat on a cookie sheet. You can roast them at this point, or put toppings on as I did tonight:
I let my little one help at this point, since shaking bottles and sprinkling sugar and salt is fun…
For the kids: a dash of cinnamon, a pinch of turbinado sugar and a bit of kosher salt;
For us: same as above + a dash of cumin and a dash of chili powder, for sweet heat.
Bake for about 40 minutes, or until the squash is tender when pierced with a fork.