An autumn breakfast

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I’m tired of fighting it.

We had snow yesterday (snow, people!), so I’m diving into fall cooking starting with a simple breakfast — acorn squash roasted with cultured butter, brown sugar, cayenne pepper, and a liberal sprinkling of salt. I’ll be restocking my squash supplies over the weekend so this kind of thing is always an option.

Update: I’ve added a recipe of sorts after the jump.

Roasted Acorn Squash

This recipe can handle all sorts of tweaking, so play around to find what works best for you. Substitute honey, agave nectar or maple for the sugar. Instead of cayenne pepper (or in addition to), try cinnamon. For something savory, skip the sugar and add cumin and minced garlic, then spritz with lime juice when it’s done. Acorn squash is a wonderful blank canvas for flavors.

1 acorn squash
2 tablespoons butter, softened
brown sugar, to taste
kosher salt, to taste
cayenne pepper, to taste

Preheat oven to 400 degrees.

Wash and dry squash, then cut in half lengthwise (with the ribs). Scrape seeds and pulp from squash halves with a spoon. Smear one tablespoon of butter over the orange flesh of each half, then sprinkle (liberally, if you’re me) with remaining ingredients. Place in a baking dish with cut sides up and bake at 400 degrees for 45 minutes to one hour, or until soft. The butter and seasonings will pool in each baked half, making a delicious sauce.

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13 Replies to “An autumn breakfast”

  1. Ohhhhhhhh, yummmm. How did you know I was just talking about acorn squash the other day? We were debating whether brown sugar or honey was better to top it. You should do a squash series.

  2. Roasted acorn squash – I guess you know it’s not something we do in the deep south. For breakfast? Sounds wonderful! You can believe I’m going to it. You can never go wrong with butter. Adding brown sugar & cayenne seems like a stretch, but I like both. If you like it that much, I’m sure I will at the very least enjoy it. Thanks, cher!

  3. Wow, hi everyone, and thank you!

    Megan – I cared a bit less than the rest of you, since I was home yesterday! When are you leaving for sunnier lands? Is it this very weekend? 🙂

    Cecily – that’s a good idea. I was thinking maple, but honey sounds more up my alley.

    Alec – thanks, it’s been a while. I didn’t recognize you!

    Polly – really, you should try it. Adding just a little sugar makes it almost like a virtuous dessert. 🙂

    Justine – it’s funny you mention oatmeal. I almost added some to my half, but decided it would be too much. Maybe next time.

    Jane – thank you so much.

  4. Ohmygosh. Squash for breakfast. Why have I never thought of that??? You just made my winter look so much better 🙂 Thanks!

  5. Simply divine! I had originally intended to make a stuffed squash with lots of fillings but then ran across your recipe. Sometimes I think we tend to over complicate our recipes when all we really need are a few good things to make something great. Thanks for sharing a wonderful recipe, it’s a keeper!

    1. Hi MaryAnn, I’m so glad you enjoyed it! I couldn’t agree more that sometimes the simplest preparations are the best, especially if you use top-notch ingredients.

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