Sweet and Buttery Roasted Acorn Squash
Recipe inspired by bellyfull.net
Prep: 10 Minutes
Cook: 1 Hour
Servings: 2-3
Roasted Acorn squash is the perfect way to transition into Fall. It’s easy to make and is the perfect complement to so many other delicious cool weather meals. Check out this recipe that takes only 10 minutes of prep and gives the whole family a slightly sweet and comforting veggie to complete their dinner. The cayenne pepper is optional, but with just a pinch it adds a very subtle warm heat, making this a sweet and faintly spicy treat!
Ingredients:
- 1 acorn squash (about 1/2 lb)
- 1 TBSP unsalted butter (softened)
- 2 TBSP brown sugar
- Salt – to taste
- Cayenne pepper (just a pinch – optional)
Directions:
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Preheat oven to 400 degrees F.
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Wash and dry the squash, then carefully (but with some muscle!) cut in half along the ribs, lengthwise. Scrape out the seeds and pulp from each half with a spoon and discard (you can also clean and keep the seeds for roasting later).
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Spread the softened butter over each half (but not on the outside, just the meat) then sprinkle with the sugar, salt, and cayenne.
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Place on a lined cookie sheet or in a baking dish with the flesh sides up. Bake for 50-60 minutes, or until tender when pierced with a fork or pairing knife.