Here’s a slightly updated way to prepare Acorn Squash. My husband normally hates acorn squash and he actually said that it was very good….The goal was to make it interesting and tasty. Only attempt this recipe if you are able to cut threw hard squash as squash is the most difficult vegetable to cut threw in the kitchen. The hospital room sees many kitchen accidents involving squash injury. You need a little strength and a decent knife that’s sharp.

Ingredients for 8 servings

2 acorn squash – washed well – remove seeds – cut in quarters

4 oz butter- unsalted – room temperature

1/4 cup dark brown sugar

1/4 cup date syrup – McClendon’s Select Organic is preferred

1/4 teaspoon cinnamon

1/4 teaspoon kosher salt or sea salt

non stick spray

4 oz blue cheese – to top with

1 cup cranberry sauce – preferably home made and most preferably Cranberry, Mango, Habanero Sauce from this site www.TheForkingTruth.com (12oz cranberries, 3/4 C sugar, 1.5 C. water, 2 mangos, 1/4 t. cinnamon, 1 habanero, 1 T. lime juice, pinch salt).

8 teaspoons pumpkin seeds – toasted

Directions

Set oven to 350 degrees F.

Spray a baking sheet with non stick spray

In a small bowl combine butter, sugar, syrup and spices.

Put a tablespoon full in the center of each piece of squash and slather it on the edges of squashes.

Place in oven until fork tender. (About 30 minutes)

To serve top each piece of squash with 1/2 oz crumbled blue cheese, 1 Tablespoon cranberry sauce, 1 teaspoon pumpkin seeds.

Enjoy!