Monday, November 29, 2010
Easy Betty: Caramelized Acorn Squash
Now, I know I went on and on about how easy and yummy roasted squash is. Which it is. I love it. But I'm also always willing to try any recipe that has 5 ingredients, two of which are salt and pepper.
Turn up the oven to 375 and line a baking sheet with some aluminum foil or with a silpat.
Cut the ends off the squash and cut it in half.
Remove the seeds and center filaments with a large spoon. Remember, you can roast the seeds.
Now cut each side into 1/2-1 inch wedges.
Now here are the rest of what you need:
1/2 stick of melted butter
1/4 cup of brown sugar
See what I mean???
Stir all the ingredients together and toss the wedges in it. Arrange on the baking sheet. I like to arrange them all facing the same way so when I flip them halfway through the process, you'll know if you got them all.
Pop into the oven and bake for 20 minutes before flipping to the other side and baking for another 15-20 minutes.
The butter and sugar gets all gooey caramely. Yum. Seriously. I don't know why it's better, but it is. Mr. Devlin ate alot and we were having steak too.
Just remind your little ones not to eat the green part- run your spoon around the edge and it will separate.