I know, trust me! It was absolutely delicious! Did I mention a snap to make? I didn't? Well it is, and your family will absolutely adore you. My youngest said to me when she bit into the rice mixture, "mom it feels like I'm eating Thanksgiving right now". Music to a mother's ears I say...
Yummy? NOT! Baby food tastes better.
Fast forward to the present, my husband now adores squash, of all kinds. Yes, *insert fist pump* my job is done!
Ready for this very easy recipe? Here we go;
Prep time: 15 minutes
Cook time: 45-55 minutes
Yield: 6 servings
2 medium squash (I used acorn)
2 large onions
1 tsp salt
1 tsp black pepper
3 tbsp olive oil
2 tbsp unsalted butter
1-1/2 tbsp brown sugar
1/4 - 1/3tsp cinnamon
-Preheat oven to 375F.
-Cut and seed the squash. You can either peel it and cut it into cubes, or you can quarter it with peel on and scoop out the middle once roasted. I usually do it that way because it is much easier, set aside.
-Cut and slice your onions add into a bowl and along with the quartered squash. Add your olive oil, salt & pepper and toss to coat.
-Place on a baking sheet and roast for 45-55 minutes turning the onions every so often so they don't burn.
-Once the squash is nice and soft and has turned a bit golden, along with your onions pull out of the oven. Plate your veggies onto your favorite platter, set aside.
-Add your melted butter into a small bowl, add your brown sugar and the pinch of cinnamon. Whisk till nice and creamy and the butter has been incorporated with the sugar. Drizzle lovingly over your veggies and serve.
Don't be surprised if they ask for seconds.
Till next time!
Dishin with Didi