Roasted Acorn Squash
Make sure to use a sharp knife when cutting your squash in half and only scoop out the seeds, don't dig into the delicious flesh of the squash.
Ingredients
- 1 acorn squash
- 2 tbsp olive oil
- salt
- pepper
- 1 tbsp butter
- 1 tbsp brown sugar
Instructions
- Preheat oven to 400 degrees.
- Cut the acorn squash in half. Scoop the seeds out with a spoon and discard.
- Rub olive oil, salt, and pepper on the inside of the squash.
- Place the squash cut side down on a medium size baking sheet. Place in the oven and cook for 45 minutes or until the inside is fork-tender.
- Remove from the oven, flip over, and add butter and brown sugar into the center of the squash, where the seeds used to be. Let the butter and sugar melt for about 2 minutes.
- With a fork, lightly mix the butter and sugar into the squash.
- Scoop the insides of the squash out with a spoon and serve or place the entire half on a plate and eat directly out of it!
Notes
This roasted acorn squash goes perfectly with pork tenderloin, white fish, or chicken and sautéed kale or any other meal you whip up!