Tuesday, August 24, 2010

Roasted Acorn Squash

Acorn squash is one of those easy-yet-elegant side dishes that is just so good, you think you should be punished for eating it with dinner rather than a dessert.  This winter squash is just beginning to appear on local farmstands and I am happy to welcome it here!

 
Try this method for a simple yet satisfying accompaniment to your next meal.  It is so effortless that with a small head start, you could add this to any weeknight meal for a special touch.

 
  
Roasted Acorn Squash
  • 1 acorn squash
  • 1 & 1/2 T butter
  • 2-3 T brown sugar
  • 2 T chopped walnuts
 
Preheat oven to 400 degrees.

Cut acorn squash in half lengthwise and scoop out seeds, making little bowls.  Place the bowls in a baking dish.

Divide butter in each "bowl" and top with brown sugar.  Add walnuts and roast in center rack of oven for 40-50 minutes.  Don't be afraid, it is hard to overcook this squash!

That's all!  I told you it was easy ;)

 

 

 
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