healthy vegan blog

When I was a child, my mother made acorn squash filled with brown sugar and butter. It was sometimes a desert or a side or a meal in itself. It is so easy and a special fall treat everyone should have at least once per season. I like it as a side dish with a light meal of rice, veggies, and tofu.

• 1 acorn squash
• 2 TB Earth Balance buttery spread
• 2 TB brown sugar
• 1 teaspoon cinnamon

1. Wash acorn squash and cut in half.
2. Scoop out seeds and discard.
3. Place acorn squash open/cut side down on a baking tray.
4. Bake at 350º for about 30-40 minutes, until tender.
5. Remove from the oven and turn so each half is like a bowl.
6. Put in each half: 1 TB of Earth Balance, 1 TB of brown sugar, and 1/2 ts of cinnamon.
7. Return to oven and bake for another 5-10 minutes.
8. Serve warm.