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
- 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.Print