My mom is in town for the weekend and of course, what are we going to do? SHOP! Today, my mom and I went all sorts of shopping; grocery shopping, home cleaning product shopping, and course clothes shopping! Perhaps its because I go to fashion school, or maybe its that I live with my style-guru sister, Chriselle, and she is always a few seasons ahead of the current fashion trends, but I am always shopping for with the the next season in mind. In January, I’m already shopping for spring maxi dresses and wedge sandals. In August (right now), I’m shopping for the autumn/winter season and have my eye out for wool dresses, and long trench coats. Because I have autumn on my mind, this roasted, caramelly, sticky, roasted, savory, sweet, and dark vegetable dish is perfect. Acorn squash is one of the easiest vegetable sides you could make for a dinner party and make it look and taste like a dish from Master Chef (I’m obsessed with the reality competition cooking show). And it looks so pretty on the plate with the bright orange and green contrasting colors. This is a perfect appetizer dish for those holiday parties, a healthy vegetarian dinner dish for those cold nights, and its even fitting for an after supper dessert!
Autumn Roasted Acorn Squash
- 1 acorn squash (cut in half, and seeded)
- 2 tbsp brown sugar
- 1 tbsp vegan butter (I used Earth Balance)
- 1 1.2 tbsp organic maple syrup
- Pinch of salt (to taste)
- Ground black pepper (to taste)
- Preheat oven to 350 degrees.
- Place both halves of the squash on a lined baking pan (cut side down).
- Bake for ~30 minutes.
- Remove from oven. Turn the squash over and rub the inside of the squash with the brown sugar/butter mixture and put it in the oven again, cut side up this time.
- Bake for another 20 minutes. Remove from oven and oven and eat out of the halved acorn squash or cut it into slices!