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Butter Acorn Squash


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  • 1 1/4 lb acorn squash
  • 2 Tbsp packed brown sugar
  • 1/8 tsp cinnamon
  • 1/8 tsp allspice
  • 1/4 stick butter, melted
  • 2 Tbsp dark rum



Step 1

Preheat oven to 400 F. Butter 13 x 9 x 2" glass baking dish. Cut top and bottom off squash. Scoop out and discard seeds. Cut squash into 1/2" thick rings. Arrange in dish, overlapping if necessary. Mix sugar and spices in small bowl. Sprinkle over squash. Drizzle with butter and rum. Cover dish with foil and bake 30 minutes. Turn squash over and bake until squash is tender, about 15 minutes more. Transfer to serving platter and drizzle with juices.


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