Acorn Squash with Brown Sugar and Nutmeg Recipe

As the cool breeze sways the autumn leaves, there’s comfort in gathering around the family table. This recipe for Acorn Squash with Brown Sugar and Nutmeg is more than just a side dish; it’s a warm embrace unified by family tradition and seasonal bounty. Its caramelized sweetness and aromatic spice make it a delightful addition to your festive meals, filling your home with the inviting aroma of fall.

Ingredients

• 2 acorn squashes
• 4 tablespoons unsalted butter, melted
• 4 tablespoons brown sugar
• 1 teaspoon ground nutmeg
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Carefully cut the acorn squashes in half lengthwise and scoop out the seeds.
3. Place the squash halves cut side up on the prepared baking sheet.
4. Brush the melted butter over the insides of the squash halves.
5. Sprinkle the brown sugar evenly over each half, followed by a generous dusting of ground nutmeg.
6. Season with salt and freshly ground black pepper to taste.
7. Bake in the preheated oven for 45 minutes, or until the squash is tender and caramelized, with a slightly crispy edge.
8. Remove from the oven and let it cool slightly before serving.

Helpful Tips

For an extra touch of flavor, add a sprinkle of cinnamon or a dash of maple syrup before baking. If you’re short on brown sugar, honey or maple syrup can be delightful substitutes.

To store, place the cooled squash halves in an airtight container and refrigerate for up to 3 days. They reheat beautifully in a microwave or oven.

Pairings

This roasted acorn squash pairs wonderfully with a steaming cup of hot chocolate, as shown in the cozy setting. Consider serving alongside roasted chicken or pork for a hearty meal. A fresh, crisp green salad or a bowl of creamy soup also complements the sweetness of the squash.

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