So Molly waited. She stared at the squash and hoped it would disappear. It didn't. So she waited longer.
And still refused to eat the squash. By this point, it had become cold and tasteless, possibly resembling cold baby food. Yuck.
Her mother finally took pity on her. She took the nasty squash and reheated it, added a bit of cinnamon (and I imagine a bit of butter), and suddenly the nasty squash was quite delicious. And edible. So Molly ate it and bonded with her mother and everything was ok.
If you like the looks of this, but want your vegetables and meat all in one dish, try the Fall Pork Dinner.
Spiced Roasted Squash
Recipe by Kelly
Pictures by Caroline
1 small butternut squash, quartered and seeded
1 medium acorn squash, quartered and seeded
4 tablespoons butter
2 1/2 tablespoons brown sugar
1/2 teaspoon cinnamon
dash of cloves
dash of salt
- Preheat oven to 375 degrees F. Place squash on a large cookie sheet, face down (skin side up). Pour about 1/2 inch of water onto cookie sheet and bake 30-40 minutes, or until squash is almost tender when pierced with a fork.
- Remove squash from cookie sheet and let cool about 5 minutes. Carefully peel skin off of squash (you may have to cut a few pieces that aren't quite done yet).
- Chop squash into 1-inch cubes. Pour into a lightly greased 9 x 12 inch pan.
- In a small bowl, melt butter. Add sugar, cinnamon, nutmeg, cloves and salt. Pour over squash and stir.
- Bake squash 10 more minutes, or until squash is tender.