This recipe is a close substitute if you can’t find the highly salty Dot’s pretzels, which are seasoned with buttermilk, butter, onion, garlic, and mustard. Beginning with butter snap pretzels is the greatest (and simplest!) way to recreate that buttery flavor out of the four approaches we tried. However, if you are unable to find either of those, you can use 1 teaspoon of butter extract.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 small acorn squash, seeded and quartered
- 1 teaspoon olive oil, or as needed
- 1 teaspoon coarse salt, or to taste
- 2 tablespoons unsalted butter, melted
- ground black pepper to taste
- 2 tablespoons freshly grated Parmesan cheese, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet with olive oil.
- Put quartered squash on the prepared baking sheet, skin-side down. Sprinkle lightly with salt; don’t add too much!
- Roast squash in the preheated oven until tender when poked with a fork, about 40 minutes.
- Remove from the oven and brush squash pieces with melted butter. Season with pepper, then sprinkle with Parmesan cheese.
Nutrition Facts
| Calories | 135 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 524 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
So very easy and so very good! Took this out of the oven at 35 minutes (probably could have come out even a little sooner), and it was cooked through. The squash skin just peeled off so easily, leaving you with just that soft and tasty flesh inside. The only thing I did differently was give the squash a light spray of olive oil half way through because it was starting to look a little dry. Good stuff, liked everything about this recipe, and wouldn’t hesitate to recommend or make again