Roasted Acorn Squash


from Chow.com

Basic Roasted Acorn Squash

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?

Game plan: If you need a little help to open the squash, check out this tip.

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
INSTRUCTIONS
  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 between the squash cavities. Roast until fork tender, about 45 minutes to 1 hour.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s