Acorn Squash with Ginger Honey and Cinnamon

Feast your eyes on this: Acorn Squash roasted with olive oil, ginger, nutmeg and cinnamon, and topped off with a drizzle of honey. Are we talking about dinner or dessert? Either way, as far as I'm concerned. 

This fabulous dish is incredibly easy to make and can be served with just about anything. Personally, I serve this savory-sweet squash on the side of a stuffed pork loin or I scoop out the flesh and use it to fill homemade ravioli. 

Not only is Acorn Squash incredibly versatile, it's also quite nutritious! This vegetable is packed with Vitamins A and C. Even though Acorn Squash is low in calories, it also has high amounts of fiber and protein. Eating a serving of acorn squash as part of your dinner will help to keep you full so you can stave off those late night cravings.

As always, Bon Appetit!

Acorn Squash with Ginger, Honey, and Cinnamon


Ingredients
(serves 2)


1 whole acorn squash
1 tsp olive oil
1/4 tsp ground cinnamon
1/8 tsp ground ginger
dash nutmeg
1 T honey

Methods


1. Preheat oven to 400F.
2. Cut acorn squash in half lengthwise using a strong knife. Remove the seeds and stringy insides. (The seeds can be saved and roasted just like pumpkin seeds).
3. Brush the inside of the squash with olive oil and place with the flesh side down on a baking sheet. Bake for 30 minutes.
4. Remove the squash from the oven (it should begin to be getting soft at this point) and flip around so that the flesh side is facing up.
5. Sprinkle the cinnamon and ginger on the two squash halves. Return to the oven for an additional 10-15 minutes, depending on the size of the squash.
6. Remove from oven and drizzle each half with honey. Serve warm.