Sweet & Buttery Squash

You’re probably thinking that brown sugar on a vegetable is a dumb idea and to you I say- you don’t know what the hell you’re talking about! I’m sorry to speak to you that way, but it needed to be said. This acorn squash is friggin delicious when it’s cooked and soft then smothered in buttery brown sugar…my mouth is watering just thinking about it. And if you tell your kids that their veggies are basically dessert, they’re going to flip the fuck out. AND they’re going to eat every single bite so that’s a win for you, baby!

Prep time: 10 minutes

Cook time: 45 minutes

Serving size: 4-6, depending on the size of small tummies

WHAT GOES IN IT

2 acorn squashes,

2 tbsp of salted butter, melted

2-3 tbsp of brown sugar

HOW YOU MAKE IT

Preheat your oven to 400°F and line a baking sheet with parchment paper while you’re there, set aside.

Take your squash and carefully, and I mean carefully slice in half. These bitches are sturdy and cutting them can be tricky so please use a sharp knife and mind your fingers. Once you’ve cut them in half, scoop out all the guts and seed and discard. Cut the halves once more so that you have quartered pieces of squash. You’re doing great.

Stab the quarters multiple times with a fork so that you pierce the flesh of the squash and work through any frustration you may be feeling over the guy that cut you off on the way to work this morning. Who does he think he is, anyway?!

Brush the quarters with half of the melted butter then place yellow flesh side down and bake for 30 mins. or one episode of The Office. I suggest the Dinner Party episode. It’s never not funny.

Once the 30 minutes are up flip the squash over and brush with remaining butter. Then evenly sprinkle the brown sugar on each piece and return to the oven for another 15 minutes.

Remove and let cool a bit before serving your “veggies disguised as dessert” to the whole fam.