Roasted Acorn Squash

This post is an ode to my dear, sweet Granny. She made her acorn squash just like this and she made it often. She served it as a side dish all year long - not just for Thanksgiving. But it does make a wonderful Thanksgiving side and we will be having it as part of our spread this year. I remember her serving it most often with a whole roast chicken. It's so simple it really doesn't need a recipe, but I wanted to add it here in my grandma's memory. My Grandma's Roasted Acorn Squash is simple, cozy, and nostalgic - perfect any time of year but especially in the chilly months.

You only need a small handful of pantry ingredients to make Roasted Acorn Squash

• Acorn Squash
• Brown Sugar
• Butter
• Salt & Pepper
• Olive Oil

The little pools of butter and brown sugar in each of the cute squash boats are what I remember most about this dish. And the aroma. You can dress them up with herbs if you want, but I love them just the way my grandma made them. Also, did you know you can eat the squash skin? I never did when I was little, but I do now. It becomes nice and tender after roasting - So make sure to scrub your squash before proceeding with the recipe.

If you're still planning your Thanksgiving menu make sure to check out my Thanksgiving Side Dish post.

Roasted Acorn Squash

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• Author: anita | wild thistle kitchen
• Total Time: 50 minutes
• Yield: 8 squash wedges

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Description

My Grandma's Roasted Acorn Squash is simple, cozy, and nostalgic - perfect any time of year but especially in the chilly months.

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Ingredients

• 2 acorn squash cut into quarters, seeds removed
• 4 tablespoons butter
• 4 tablespoons brown sugar
• salt and pepper
• olive oil

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Instructions

1. Preheat oven to 375 degrees F
2. Place squash wedges on a parchment lined baking tray, you should have 8 wedges if you started with 2 squash.
3. Rub all over with a very light coating of olive oil. This keeps the skin tender and totally edible.
4. Divide butter and brown sugar evenly between the wedges. This is not an exact science, but if you are a stickler, place ½ tablespoon of butter and ½ tablespoon of sugar in each cavity.
5. Sprinkle with salt and pepper and transfer to oven. 
6. Roast for 45 minutes until very tender and edges have browned.
7. Serve while warm with an extra sprinkle of flaky salt if desired

• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Category: side dish
• Method: roasting