Sugared Acorn Squash and Sweet Potatoes

I love acorn squash.  I can usually find it at my farmer's market for around 50 cents! It has about a 3-4 month shelf life if stored properly.  The only downside is the peeling, seeding and all that goes into actually enjoying the squash.  If you're looking to get more squash (which is really good for you!) into your diet, this is one of the ways to do it.  This recipe is slightly time consuming, but if you're making for a holiday meal, it could certainly be arranged the night before you need to have it on the table. 

3 medium sweet potatoes, peeled and cubed
1 acorn squash, seeded, peeled, then cut into pieces.
4 tablespoons of brown sugar
4 tablespoons of butter
1 tsp cinnamon

The best way that I can tell you to peel an Acorn Squash is this:
Cut it in half, horizontally
seed it
quarter it
then slice it like you would to get watermelon triangles, in this case they will most likely look more like a horseshoe!
cut the skin off
then cube the flesh.

Like I said....time consuming.

Mingle your cubed potatoes and squash, cut up the butter so that its evenly distributed all over the squash and potatoes.  Sprinkle of the top your brown sugar and cinnamon.  Cover and bake at 350 for about an hour. 

 

Enjoy :)

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