Best Roasted Acorn Squash
Roasted Acorn Squash - a delicious, simple side dish that is easy to make and packed with flavor. Easy enough for weeknight dinners!
Ingredients
- 2 whole acorn squash halved
- 6 tablespoons butter sub ghee
- 4 tablespoons brown sugar
- 4 tablespoons walnuts sub pecans
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Instructions
- Prep: Preheat oven to 375 degrees F. Cut 2 whole acorn squash in half, lengthwise. Remove seeds and scrape inside clean.
- Bake: Place squash halves in a deep cookie sheet with ½ inch of water in the bottom (skin-side in the water). Place ½ tablespoon butter in the middle of each. Roast for 30 minutes (middle rack, uncovered).
- Add Sugar + More Butter: Remove and used the melted butter inside each squash to brush all over the outer edges. Then add an additional ½ tablespoon butter and ½ tablespoon brown sugar to each half. Roast for additional 30 minutes. Remove and again brush melted butter all over.
- Nuts + Broil: Add a sliver of butter to each again and another ½ tablespoon brown sugar making sure you sprinkle brown sugar all over including on the outer edges. Add a tablespoon of walnuts and sprinkling of kosher salt to each. Broil on high about 1-2 minutes or until brown sugar starts to turn brown (watch carefully).
- Serve: Enjoy immediately!
Notes
- 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.
Nutrition
Calories: 410kcal | Carbohydrates: 36g | Protein: 3g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 727mg | Potassium: 813mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1318IU | Vitamin C: 24mg | Calcium: 96mg | Iron: 2mg
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