Roasted Acorn Squash
Roasted acorn squash is a must have dish on your table this winter season. It’s super easy to make, it's endlessly customizable, and its roasted nuttiness' is just bonkers yummy. With just a few quick steps, you'll have this in the oven fast so you can work on the main course.
Ingredients
- 1 medium acorn squash
- 1 tbsp olive oil or melted butter
- Kosher salt to taste
- ground black pepper to taste
Instructions
- Place the oven rack in the bottom third of the oven and preheat to 375°F.
- Cut the squash in half from stem to tip. Using a large chef’s knife, pierce the skin on one side and cut straight through until the knife goes through the middle. Continue cutting around the acorn, through the tip, ending up on the other side of the stem. At the point, pry each half apart from one another to make two halves.
- Use a large spoon to scoop out the seeds and stringy bits inside, and discard.
- Place the acorn squash halves cut-side up in a roasting pan or a baking sheet with a rim. Drizzle each half with either the olive oil or butter and use your fingertips to rub it all over the inside of the squash.
- Sprinkle with salt and pepper to taste then place in the oven and roast 50 to 60 minutes. It will be done when you can pierce a knife through the skin easily.
- Remove from the oven, and serve with your favorite toppings.
Notes
Topping options:
- Butter and brown sugar
- Cranberries
- Caramelized apples
- Honey or maple syrup
- Cinnamon or chili powder
- Pecans or walnuts
- Parmesan or goat cheese