Perfect Roasted Acorn Squash

by

Instructions

  1. Prep the Squash: Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil.

  2. Cut and Scoop: Carefully cut the acorn squash in half from stem end to stem end. Use a spoon to scoop out the seeds and stringy pulp from the center.

  3. Bake First Half: Place the squash halves on the prepared baking sheet, cut-side down. This flat, stable surface helps them cook evenly. Bake for 45 minutes.

  4. Add Toppings: After 45 minutes, remove the baking sheet from the oven. Carefully flip the squash halves over so the cut side is facing up. To each half, add a pat of butter, a tablespoon of brown sugar, and a pinch of salt and pepper.

  5. Bake Again: Return the squash to the oven and bake for an additional 15 minutes, or until the flesh is very tender and easily pierced with a fork.

  6. Serve and Enjoy: Serve hot directly from the squash shell. You can fluff the flesh with a fork to mix the melted butter and sugar throughout.

Leave a Comment