Roasted Acorn Squash – a delicious, simple side dish that is easy to make and packed with flavor. Easy enough for weeknight dinners!
- 2 whole acorn squash, halved
- 2 tablespoons of olive oil
- 1 teaspoon kosher salt
- 6 tablespoons butter (or ghee)
- 4 tablespoons brown sugar
- 4 tablespoons walnuts (or pecans)
- Preheat oven to 375 degrees F.
- Cut squash in half, lengthwise.
- Remove seeds and scrape inside clean.
- Place on deep cookie sheet with 1/2 inch of water in the bottom.
- Place 1/2 tablespoon butter in the middle of each.
- Roast for 30 minutes (middle rack, uncovered).
- Remove and used the melted butter inside each squash to brush all over the outer edges.
- Then add an additional 1/2 tablespoon butter and 1/2 tablespoon brown sugar to each half.
- Roast for additional 30 minutes
- Remove and again brush melted butter all over.
- Add a sliver of butter to each again and another half tablespoon of brown sugar making sure you sprinkle brown sugar all over including on the outer edges.
- Add a tablespoon of walnuts to each.
- Broil on high about 1-2 minutes or until brown sugar starts to turn brown (watch carefully).
- Serve immediately.
- Paleo: use grassfed butter or ghee instead of butter and use coconut sugar instead of brown sugar.
- Storage: store in an airtight container in the refrigerator for up to 5 days. To freeze place in a freezer-safe container (air-tight) and place in the freezer for up to 6 months.
Keywords: roasted acorn squash