Simple Roasted Acorn Squash
My name is Estela (just in case you forgot 😉 ).
I thought I’d reintroduce myself since it’s been over a week since my last post. Yikes!
Life has been extremely busy, all for good reason. We’ve been enjoying the holiday season and savoring as much family time as possible. My blog posts will be a little sporadic through the holidays. I will try to post as often as possible and hope to fall back to a regularly posting schedule in the new year. In the meantime, I finally got around to roasting my first acorn squash. I’m almost embarrassed to admit it, but I cooked and ate my first acorn squash a few days ago. I have no idea why I waited so long. It was delicious and my entire family loved it.
All I did was clean and slice the squash, dot it with a little butter, and sprinkle brown sugar and salt over the top. Thirty minutes later we had tender, sweet, salty squash. We will be making this again very soon.
Roasted Acorn Squash
- 1 medium acorn squash
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1 teaspoon salt
Preheat oven to 425 degrees. Slice the squash in half and clean out the seeds. Cut the squash into half inch slices. Place on a foil lined pan. Dot squash slices with butter and sprinkle with brown sugar and salt. Cover with aluminum foil and bake for 20 minutes, then remove foil and bake for an additional ten minutes or until the squash is tender.