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Thursday, October 29, 2009

Easy Roasted Acorn Squash Recipe

The perfect complement to my Easy Roasted Chicken Recipe
This is a great way to take advantage of squash when it's in season (and cheaper!) in the fall.

  • Acorn Squash
  • Butter
  • Brown Sugar
Preheat oven to 350 degrees Fahrenheit. Cut acorn squash in half lengthwise. This is done more easily with a serrated knife. If you try to use your giant non-serrated knife, it might get hopelessly stuck in your squash, making you feel like you are involved in a gourd massacre. And possibly a gourd-and-your-own-finger massacre.

Scoop out seeds with a large spoon, and put them aside in a bowl to make Simple Roasted Acorn Squash Seeds. Place squash cut side up on a cookie sheet or roasting pan. Add 2 pats of butter, and 2-3 tablespoons of brown sugar (or to taste).

Roast in oven for 90 minutes or until soft and slightly browned on the edges.

To serve, you can cut into wedges (watermelon-style) or simply serve the entire half of the squash on a plate and scoop out the flesh with a fork.


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