Acorn squash is simply prepared with butter, salt and pepper but the caramelization from being roasted is the secret ingredient.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 5 min |
| Yield: | 4 |
Ingredients
- 1 large acorn squash rinsed (about 11/2 pounds)
- 2 tablespoons unsalted butter, melted
- Kosher salt and freshly ground black pepper
- Fresh thyme sprigs for garnish (optional)
Instructions
- Preheat oven to 425 degrees F. Halve the squash and scoop out and discard the seeds and strings.
- Put the squash halves on a baking sheet. Brush with the butter and sprinkle them with the salt and a few grinds of pepper. Roast until they are brown and tender, 50 to 55 minutes.
- Transfer the squash to a serving plate and garnish with fresh thyme sprigs if using. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 252 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 8 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 15 mg |
| Sodium | 1483 mg |
Reviews
Squash were cooked perfectly and looked beautiful!
My go-to acorn squash recipe. I finish with a drizzle of balsamic glaze.
It was delicious! I will be making it again.