Growing up, one of my maternal Grandmother's favorite side dishes was roasted acorn squash. Simple, yummy, elegant. It may seem odd, to plunk a squash half on a toddler's plate and hand them a spoon, but we all ate it and loved it, from the time we were small.
This is such an 'autumnal' recipe and it looks beautiful when you serve it. I love how the cinnamon, butter, brown sugar and pecans melt and caramelize in the cavity of each squash half, so you can spoon it over as you eat. —HeidiMoyer
What You'll Need
Preheat oven to 375* and line a baking sheet with foil.
Cut the squash in half horizontally. Remove seeds, then place on the baking sheet. Brush each half with melted butter, then sprinkle over: generous cinnamon, brown sugar, salt to your taste. Divide the broken pecans between each half.
Cover the squash with another piece of foil and roast for 30 minutes. Remove foil and go for 5-10 minutes longer, until squash is fork-tender. Serve immediately.