Acorn Squash “Flowers”

Thanksgiving is just a week away, so there’s no better time than the present to start a little bit of menu planning – and there’s no better addition to your turkey day feast than some winter squash.  And while we’re big fans of butternut and spaghetti squash, our favorite winter variety is the acorn squash with its sweet, nutty flavor and tender flesh.  Most of the time, we’ll just chop one in half, scoop out the seeds, and roast it with some butter and cinnamon, but there’s a prettier way to make them that we think is perfect for a holiday table.  Be sure you’ve got a really sharp, heavy-duty knife for this, because these squash can be a bit tough to cut sometimes.

Acorn Squash “Flowers”

  • 1 acorn squash
  • 1 tablespoon brown sugar
  • 3 tablespoons melted butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg

Turn the acorn squash over on its side and slice off the stem end.  Using a spoon, scoop out the seeds and pulp from the center of the squash.  Cut 1/2-3/4 inch slices from the squash so that the scooped out portion becomes a hole in the middle.  You’ll see that this cut forms nice flower-shaped disks.  Lay the squash pieces flat on a cookie sheet that you’ve sprayed with cooking spray.  Drizzle the melted butter over the slices and sprinkle the brown sugar, cinnamon, allspice, and nutmeg over them.  Bake at 350 until the squash gets soft and begins to brown.  Turn the broiler on for 2-5 minutes to finish the slices, and serve hot.  These pretty squash slices make a great side dish to your turkey and dressing – and they taste good, too! Enjoy!


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