1 acorn squash
2 cups water
2 tablespoons sesame or olive oil
4 teaspoons fresh cinnamon
1. Preheat oven to 350 degrees F. Cut the acorn squash in halves (across the middle is best) to make two acorn cups. Scoop out all seeds (You can toast the seeds on a separate cookie sheet if you wish, with some olive oil, garlic and salt).
2. Place the halved acorn squash cut side up in a baking pan. Add the water to the bottom of the baking pan.
3. Mix the oil with the cinnamon, then pour that mixture in the acorn cup cavities.
4. Bake for at least 30 minutes, check with a fork for tenderness. When the squash is tender, it is done.
You can then easily scoop the squash out of its shell, or cut the skin into desired portions. This is a delicious Fall treat loaded with essential Vitamins C and A, Calcium, Magnesium, and Potassium, too! Tastes good, great for you and inexpensive to make.