Basic Roasted Acorn Squash
Serves:
2
Prep Time:
Cook Time:
Total Time:
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?
Yield: 2 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
1 Heat the oven to 400°F and arrange a rack in the middle.
2 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.
3 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 among the squash cavities. Roast until fork tender, about 45 minutes to 1 hour.
Source: chow.com
