Roasted Acorn Squash

A Thanksgiving Side

Sit back and relax, we have another Thanksgiving side calling your name!! Acorn Squash, it's naturally sweet and yummy. 

Or a side with any entree, the brown sugar caramelizes the squash, the Calabrian chili balances the sweet, and the rosemary gives it that earthy note of flavor. 

In the past we have made an entree out of Acorn Squash, loading it up with Indian spices and an onion-tomato medley. It becomes this delicious Sabzi which can be paired with chapati or naan. 

As we are in November, I am grateful for my taste testers, they always try everything with open arms and provide thoughtful and constructive feedback. Thank you so so so so much!

Hera’s Pinch 

As the Acorn Squash roasts the squash skin becomes edible and provides phytonutrient benefits and fiber.

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Roasted Acorn Squash

Author: Delish In A Pinch

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• 1 Acorn Squash
• 3/4 cup dark brown sugar
• 12 tablespoons of unsalted butter (softened)
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• a pinch of Calabrian chili
• 2 tablespoons of fresh Rosemary
• Fresh parsley for garnish

Instructions

1. Preheat 350℉.
2. Place the Acorn squash on a cutting board and slice it in half with a sharp knife. Acorn squash can be hard to cut sometimes, cut slow and straight down. Scoop out all of the seeds and membrane (the stuff that sticks to the seeds). Now slice it horizontally or vertically to make slices.
3. In a 9x13 glass dish, add 1 tablespoon of olive oil to coat the bottom of the pan. Place squash slices in the dish facing up.
4. Take a medium-size bowl and add the softened butter and dark brown sugar and mix, it will become paste-like.
5. Spoon and spread the mixture onto the squash. Sprinkle on the salt, black pepper, and Calabrian chili, and freshly cut rosemary.
6. Roast the squash in the oven for 45-50 minutes or until squash slices are fork-tender.
7. Garnish with fresh parsley.