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As a kid, my Mom made the most delicious squash with brown sugar and butter. It was roasted for what seemed like hours and then mashed. I was happy to just eat a bowl of that, ignoring anything else that was on the table. Lately, I have been eating a lot of squash and decided to recreate my favorite dish, adding a little spice, and skipping the mashing. The acorn squash makes it own perfect bowl, so no need to mash in my opinion. To speed up the process, I soften the acorn squash in the microwave, but you can also roast it the entire time if you prefer. It makes a perfect side dish and tastes completely indulgent.
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