Thursday, September 22, 2011

Squash it!

Acorn Squash
The other night I made my first squash of this, so far, beautiful Fall season. There is nothing better than the aroma of baked squash with cinnamon so I'd like to share my favorite way of preparing this item.

Preheat oven to 400 degrees. Meanwhile, wash squash and cut it length wise down the center; remove seeds. Line a baking sheet with foil. Place squash havles face side down on the baking sheet and pour a 1/2 cup of water in the pan. Place squash in preheated oven and bake for 45 minutes or until tender when pierced with a fork. Remove squash from oven and turn so they are facing upwards. Fill centers with 1 tablespoon butter, a sprinkle of brown sugar and sprinkle of cinnamon; allow time to melt. So yummy!

Acorn squash's yellow flesh is rich in beta-carotene, a wonderful antioxidant that helps prevent cell damange, as well as it is rich in vitamin A, a vitamin essential for eye and immune function keeping the eye, skin and mucous membranes moist to ward off infections.

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