You'll need a sharp chef's knife to cut through these little buggers. I cut the stem off first and then cut the squash in half lengthwise. Be very careful.
You'll need these fine ingredients too.
Scoop out the seeds of the squash. In the cavity of each half, place 2-3 teas. butter, 1/4 teas. cinnamon, 1-2 T brown sugar, 2 T dried cranberries, 2 T chopped walnuts. It is to your taste. My husband doesn't want as much butter and sugar in his as I do in mine.
Place in a casserole dish. Add 1/2 C water to the bottom of the casserole dish. Cover with foil and bake for one hour at 350 degrees. Each half is one serving.
After baking, mix together the flesh and the ingredients within the acorn "bowl" and enjoy.
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This recipe is linked to:
- $5 Dinner Challenge at 5 Dollar Dinners
- Tasty Tuesday at Beauty and Bedlam,
- Tempt My Tummy Tuesday at Blessed with Grace
- Friday Food at Momtrends
- Foodie Friday at Designs by Gollum
- Food on Friday at Ann Kroeker
- October Fest Carnival of Super Foods at Kitchen Stewardship
- Ultimate Thanksgiving Recipe Swap at Life as Mom
- Garden Party Tuesday at An Oregon Cottage
- Whole Foods for the Holidays: Sidedishes at The Nourishing Gourmet