Sunday, October 14, 2012

Basic Roasted Acorn Squash

We found this simple recipe on, along with this fitting description:
After roasting, the center of this acorn squash becomes a tiny swimming pool of melty butter and molasses-y brown sugar—need we say more?
·       1 medium acorn squash (about 1 pound)
·       1 tablespoon unsalted butter, cut into 4 pieces and at room temperature
·       Kosher salt
·       Freshly ground black pepper
·       2 teaspoons packed light or dark brown sugar
Heat the oven to 400°F and arrange a rack in the middle.
1.     Meanwhile, cut the squash in half lengthwise and scrape out the seeds. Cut a small slice off the rounded side of each half to stabilize the halves so they sit upright.
2.      Place the halves cut-side up on a baking sheet. Using your fingers, coat the flesh of each half with 1 piece of the butter, then season generously with salt and pepper. Divide the sugar and remaining butter pieces between the squash cavities. Roast until fork tender, about 45 minutes to 1 hour.

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