The Recipe Redux this month was a challenge to make something using a edible flower. We didn't know exactly what to do with this challenge. We're expecting to learn a lot about truly using flowers in cooking through the recipes that you will see down below from some of the other fabulous bloggers in the group. But since we still wanted to participate, Mom had fun making this acorn squash. When you slice it, it looks like flowers! Haha, I know, a bit of a stretch. But it tasted great too. The cinnamon added a nice flavor and also added some nice color to it.
1 acorn squash, washed well
1/2 olive oil
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp chili powder
1 T honey
1. Slice the squash in thin slices. Heat oven to 350 for convection 325.
2. In a medium sized bowl mix together oil, cinnamon, salt, garlic, pepper, chili powder and honey. Whisk together until all combined.
3. Dip the squash slices into the oil mixture. Place on a greased cookie sheet.
4. Place in hot oven and cook until soft. Bake about 45 min.
5. Serve warm.