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This Acorn Squash recipe adds a slight twist to the traditional version of roasted acorn squash. A sweet, buttery squash with a hint of cinnamon, allspice and hazelnut.  Great for a holiday or anytime.  This is relatively easy to make and the kids love it!

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Acorn Squash
Acorn Squash
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Rating: 0
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Course Side Dishes
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Servings
Ingredients
Course Side Dishes
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Servings
Ingredients
Acorn Squash
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400º
  2. Cut squash in half and remove seeds and pulp (the stringy stuff)
  3. Line baking dish with aluminum foil, place squash cut side down roast squash for 30 minutes
  4. Melt butter in saucepan and add hazelnut, allspice, cinnamon and brown sugar, mix well
  5. Remove squash from oven and turn the squash over. Brush butter mixture over both halves and fill cavities with remaining butter mixture. Return to oven and bake for another 30 minutes.
  6. Squash should be fork tender (the fork should easily pierce the squash). It may take a little longer to cook depending on the size of the squash.
Recipe Notes

This Acorn Squash recipe is gluten free, dairy free, vegetarian, vegan and organic.

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