A Favorite Fall Recipe #3


Thanksgiving week is upon us, and that always means a lot of cooking. Now don’t get me wrong, I love to cook (I hate cleaning up the mess), but Thanksgiving preparations can be a bit daunting and to some, completely overwhelming.

So, one of my favorite fall recipes is perfect for this week. It’s Quick, Easy, Delicious, Nutritious, Inexpensive, and most of all…NO MESS!




Acorn Squash Sweet and Savory



  • Acorn Squash
  • Butter – (reduced fat if desired)
  • Sour Cream – (fat free works great)
  • Cinnamon – ground
  • Salt
  • Nutmeg – fresh grated or ground, optional





Turn oven on to 400 degrees. Wash the acorn squash. Cut the squash in half from stem to tip using a strong kitchen knife. Scoop out the seeds. Place squash halves cut side down on a pan with a raised side. Add water to the pan. Put in the oven to bake for about 45 minutes. They should be soft to the touch when done (like a baked potato).

When the baking is finished, turn the acorn squash cut side up into a bowl and dress it with the butter, sour cream, cinnamon, salt, and nutmeg. Acorn squash is filling on its own, or it can be paired with something more for a heartier meal.

I told you the prep and cleanup was quick and easy. Now, sit down and enjoy!


**NOTE** This recipe is also great for college students on a low budget. If they don’t have an oven available, it can be done in the microwave at 4 minutes per side, then cut and scoop, and put back into the microwave for another 4 – 8 minutes until done.


Don’t forget to review this recipe in the COMMENTS!

Stumble It!


~ by bloggingexperiments on November 23, 2008.

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