Roasted Acorn Squash is a great addition to your Fall side dish repertoire.
Kids should even like this recipe too, since we’ve kept it simple, but you can add brown sugar and more “pumpkin pie spices” to the squash to get a more desirous flavor for the children.
How to Roast Acorn Squash:
Golden fleshed squash ready for your table. Get out of the cold and into your kitchen!
Type: Side Dish Recipe
Serve with: butter
Prep Time: 7 min
Roast Time: ~ 30 – 40 min
Serves: 2 people
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this episode of “Cooking like Alpha Beta Pie“:
Ingredients:
- 1 acorn squash – clean, halved, seeded
- 1 tbsp butter – melted
- salt – I used Drogheria Red Wine Salt Grinder
- pepper – I used Drogheria Organic Black Pepper Grinder
- sprinkle ground nutmeg
- sprinkle ground cinnamon
- sprinkle cayenne pepper
- 2 tbsp brown sugar
Instructions:
Preheat oven to 350 degrees F.- Prepare acorn squash by washing it, cutting it in half and seeding it using a spoon and scraping the sides.. * Tip: Separate, wash, reserve and roast squash seeds for a healthy, tasty snack.
- Place squash halves, skin side down, into a non-stick sprayed baking pan.
- Baste inside squash and on all flesh exposed with melted butter.
- Sprinkle flesh with salt, pepper, ground nutmeg, cinnamon & cayenne pepper, as well as brown sugar.
- Roast in oven for 30 – 40 min, whenever it is fork tender.
Serve alongside a hearty Fall or Winter meal, and you’re good to go.
Roasting acorn squash is easy, hearty and a gives you a healthy side dish for your family.
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I hope you enjoy this Squash Recipe on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
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