Acorn squash is a type of winter squash that usually has dark green skin and a deep yellow interior rich in vitamin A and fiber. Cooked acorn squash is a healthy accompaniment to a fall menu, but is available year-round, making it a nutritious addition to any meal. Acorn squash is a versatile food that can be prepared with savory spices, spicy seasonings or sweet ingredients, depending on your tastes and the rest of your menu, but the best way to cook an acorn squash is to slow roast it with sweet spices.
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Preheat oven to 400 degrees Fahrenheit.
Wash the acorn squash, and cut it in half with a large sharp knife.
Scoop out the seeds and pulp with a spoon and discard.
Place acorn squash halves on a baking sheet that you have sprayed with nonstick cooking spray. Brush each half with canola oil using a basting brush.
Sprinkle each squash half with the cinnamon, nutmeg, walnuts and brown sugar.
Roast acorn squash in the preheated oven for about one hour, or until it feels soft when pricked with a sharp knife or fork.
Remove the squash from your oven and cool it slightly. Drizzle it with honey and serve warm.