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Roasted Acorn Squash (Gluten-Free)
http://www.celiac.com/articles/22714/1/Roasted-Acorn-Squash-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.

He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.

 
By Jefferson Adams
Published on 10/25/2011
 
This is a real simple side dish with little prep that’s both fragrant and festive. I like using acorn squash because they’re small enough to serve everyone their own half, but this recipe is great sliced or in chunks. This version is mildly sweet but is easily downplayed with less sugar, or sweetened with more syrup.

This is a real simple side dish with little prep that’s both fragrant and festive. I like using acorn squash because they’re small enough to serve everyone their own half, but this recipe is great sliced or in chunks. This version is mildly sweet but is easily downplayed with less sugar, or sweetened with more syrup.

The finished roasted acorn squash. Photo: CC--roens.Ingredients:
2 acorn squash, halved and seeded
2 tablespoons brown sugar
3 tablespoons softened butter
1 tablespoon maple syrup
2 teaspoons ground nutmeg
1 teaspoon ground cloves
Pinch of salt and pepper

Directions:
Preheat oven to 400° F.

Arrange squash on a baking sheet.

In a small bowl, combine brown sugar, butter, syrup, and spices. Rub mixture over the cut sides of the squash and bake skin-side down for up to 1 hour. Remove when squash is easily pierced with a fork.

Serve warm.