This acorn squash is the perfect, simple, fall side dish. It is so flavorful, and frankly, it is addicting. I am restricting myself to only making this when I have other people to share it with, otherwise it will all literally disappear before I even know what happened. But, while they are in abundance, make this as much as you can. Initially I tried this recipe with olive oil instead of butter, and the butter really makes a huge difference (obviously). Healthy fats! Its worth it, trust me. Hope you enjoy, and happy fall!
Serves 6 as a side dish.
2 Acorn Squash
6 tablespoons unsalted butter at room temperature
4 tablespoons brown sugar
3 tablespoons roughly chopped fresh rosemary
Salt & Pepper
Preheat the oven to 425 degrees.
Half the Acorn Squash vertically, and scoop out the seeds. Then cut each half into 4-6 wedges, about 3/4" per wedge. With a fork, poke a few holes in each wedge in the orange flesh. Arrange in a roasting pan or a sheet pan skin side down, drizzle with olive oil, and a few turns of each the salt and pepper. Place in the oven to start the roasting process for 15 minutes.
In the meantime, combine the butter, brown sugar, and chopped rosemary well in a small bowl. When the 15 minutes is up, smear this mixture over the tops of each of the wedges (picture 2). Use all of it!
Place back in the oven for an additional 25 to 30 minutes, until the edges are crispy, and the squash is a nice golden brown. Top with rosemary to garnish, and spoon some of that melted brown sugar and butter goodness over the tops of the squash!
Serve immediately, and enjoy!