Roasted acorn squash is my latest offering of the wonderfulness that is roasted vegetables. Mix together a few ingredients, pop the dish in the oven and the vegetables get tender, sweet, and crazy delicious.
I have tried different combinations but came back to a simple butter and brown sugar mixture to complement the squash flavor.
Acorn squash does take an hour in the oven, so I like to pair it with a main dish like turkey meatloaf or roasted chicken breast which also takes some time. But the good news is once the squash is in the oven the work is done.
Ingredients:
Acorn squash: Select a firm, unblemished acorn squash.
Olive oil: Helps the squash stay soft and tender as it roasts.
Butter: Adds richness to the squash.
Brown sugar: Brings out the natural sweetness of the squash.
Salt and Pepper: Enhances the flavor.
Instructions:
After preheating your oven you will face the hardest part of this recipe; at least for me. I used to hate cutting that darn, hard-as-a-rock squash in half!
But I found a trick!
To make cutting the squash easier; place it in the microwave for two minutes. Pierce the squash with a knife before microwaving. This is just enough to soften a bit and make the squash much easier to cut in half.
Once you have two squash halves, scoop the seeds and stringy material out of the centers. Drizzle with olive oil and use your hands to coat the entire interior of the squash.
Divide the butter and brown sugar between the two halves. Sprinkle with salt and pepper.
Bake for one hour until a fork easily pierces the flesh. Let sit for 10-15 minutes before serving.
To remove the flesh from the outer skin, I like to shred with a fork and then spoon the flesh onto the serving plate.
If you love the idea of roasted vegetables, I will also suggest roasted asparagus and roasted Mexican vegetables!
Roasted Acorn Squash
Ingredients
- 1 acorn squash
- 1 Tbsp olive oil
- 2 tsp butter
- 1 Tbsp brown sugar
- salt
- pepper
Instructions
- Preheat oven to 400℉.
- Using a large, sharp knife half the squash. To make this process easier, microwave the squash for 1-2 minutes to soften.
- Scoop out the seeds and stingy membrane. Rub olive oil all over cavity and outer rim of the squash.
- Add 1 tsp of butter to the inner cavity of both halves of squash. Sprinkle brown sugar evenly between the two halves of the squash. Sprinkle with salt and pepper to taste.
- Bake for one hour or until tender. Squash should be very tender when pierced with a fork.
- Allow to cool for 10-15 minutes.
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