Recipe Acorn Squash Bowl
Spread butter on inside of each squash half.
Recipe acorn squash bowl. Trim the bottom off the brussels sprouts. Sauté the brussels sprouts on high heat for 10 minutes. Roast in the oven on a baking sheet cut side down for 30 minutes.
Preheat oven to 425 f. Drizzle the four squash halves with 1 tablespoon olive oil and rub to coat. Roast for about 45 minutes or until fork tender.
In a small bowl combine brown sugar cinnamon and small pinch of salt. Place the two halves cut side up on a lightly greased baking sheet. Slice the squash in half.
Component contribution remains the same at 1 4 cup fruit and 1 4 c red orange vegetable. Then cut each into half and place into a medium sized mixing bowl. If using a fruit sectionizer to core and wedge apples into 6 slices place 3 wedges into each bowl.
Place cut side down on a baking sheet and roast 30 minutes. Scoop out the seeds and reserve cleaning off any squash that clings to them. Halve the acorn squash.
Remove from the oven and set aside to cool. Cut the squash in half lengthwise and scoop out the seeds. Place the squash on a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper.