Fall is creeping ever closer. The hum of the air conditioners is quiet (for now). You never can tell in Chicago. It is time for some new fall recipes though. I know Mom has been talking about trying different kinds of squash. Here's one for you Mom. You're probably going to have it at my house for Sunday supper this fall!
2 small acorn squash, halved and seeded
1 tbsp. butter, melted
1 tbsp. brown sugar
1 tbsp. olive oil
2 tbsp. Parmesan cheese
1/4 tsp. ground cinnamon
Heat oven to 375 degrees.
Cut each squash piece in half; place cut sides up in a 13x9 inch baking dish. Add 1/2 C. water to dish; cover.
Bake 40 minutes or until the squash is tender.
Mix butter, sugar, and oil; spoon over squash. Top with cheese and cinnamon; bake, uncovered for 5 minutes.
You can also substitute nutmeg for the cinnamon.
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