Sides
Roasted Acorn Squash
Description
No more thinking up what side to serve when you know there’s Roasted Acorn Squash. Here’s a hero that can step in any time for a healthy and easy side!
Ingredients
- 2 medium acorn squash about 1 1/2 pounds each
- 4 teaspoons extra virgin olive oil
- ¼ to ½ teaspoon kosher salt
- 1 ½ tablespoons pure maple syrup or light or dark brown sugar, optional
Directions
- Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment pepper
- Lay a squash on its side on a cutting board. With a sharp, sturdy knife, slice it in half through the stem and tip end (I like to insert the point of my knife in the center where there is a natural divot, then work my way to each end from there). With a spoon, scoop out and discard the stringy insides and seeds.
- Arrange the halves cut-sides up on the prepared baking sheet. Drizzle each half with 1 teaspoon olive oil and use your fingers or a pastry brush to rub the oil onto the flesh evenly. Sprinkle with salt—use 1/2 teaspoon if you are adding maple syrup/brown sugar; reduce to 1/4 teaspoon if you are not. If desired, drizzle with pure maple syrup (or sprinkle with brown sugar).
- Roast acorn squash for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Let cool for a few minutes. Enjoy hot with a sprinkle of additional salt to taste.
