One of my favorite things about fall is acorn squash.
Inspired by Rhodey Girl's Recipe, I came up with this variation for a quick weeknight to enjoy one of Autumn's best treats.
The biggest hassle is prepping the squash, but it's well worth the effort. I think the easiest way is to quarter the squash, scoop out the seeds, and then remove the skin with a vegetable peeler. I then cut the squash into approximately 1 inch cubes. I baked them on a cookie sheet sprayed with Pam and sprinkled with salt, pepper, and cumin at 425 until tender (about 20 minutes?). I'm used to eating acorn squash with butter and brown sugar, but this simple preparation was much tastier (not to mention guilt free!). I ate about 1/3 for dinner and reheated some of the leftovers in the microwave the next day and they were equally delicious.
Definitely a new fall favorite!