Alright, enough ice cream posts in this freezing weather – back to some hearty and soul-warming recipes. Enter: acorn squash. It’s simple to prepare and tastes delicious with just about any main course. Squash of any kind is great because it offers a different and slightly out of box type of side dish that is still super healthy and can take the place of your run of the mill vegetable sides.
I kept it super simple with this recipe and made a salty-sweet version that contain 6 total ingredients. Proof that some of the best dishes are simple and straightforward without a lot of fuss – exactly the style I try to embody in the kitchen. Give this recipe a try with acorn or any squash available at your grocery store.
Simple Roasted Acorn Squash
- 1 medium size acorn squash
- 1 tbsp. unsalted butter, softened
- 2 tbsp. brown sugar
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. freshly ground nutmeg
- Pre-heat oven to 375 degrees.
- Cut squash in half and remove seeds.
- In a small bowl, mix together the remaining ingredients until well combined.
- Spread the butter mixture evenly on the insides of the squash.
- Place squash skin-side down on a roasting pan and add about 1 inch of water to the pan.
- Roast for 40 – 50 minutes until squash is soft and tender.
- Remove from oven and serve immediately.