As a continuation of the belated Thanksgiving posts, I wanted to share a pretty simple recipe for acorn squash that isn’t smothered in butter.
Squashes were on sale for pennies at Sprouts a couple months ago and I had read that acorn squash tastes a lot like the butternut variety. As much as I love butternut squash, they are an absolute nightmare to cut, so I thought I’d give acorn a try. Most roast recipes call for butter, but I didn’t like that idea, so I came up with a simple but tasty recipe of my own. Since then, I’ve bought several to experiment with and tweaked the recipe to something I’m really happy with! It was a hit at this year’s Thanksgiving. Enjoy the relatively vague but easy recipe below!
- Acorn squash
- Grapeseed oil, melted coconut oil, or any other oil with a high flash point (about 2 TBSP should do it)
- Brown sugar
- Fresh ground pepper
- Preheat oven to 400 degrees
- Cut your acorn squash in half from top to bottom and scoop out the seeds. Then cut each half into 1/4″ thick slices. I lay the flat slide down and then cut from top to bottom to create the pretty shape you see below.
- Toss the acorn squash slices lightly in the oil of your choice, and lay flat on a baking sheet. I recommend lining your baking sheet with parchment or nonstick heavy duty foil to make clean-up easier.
- Sprinkle a little bit of brown sugar on each slice, and follow with a lighter sprinkle of salt and pepper. Don’t go too heavy on the seasoning, as you’ll be doing this twice. Roast for 5-7 minutes, until the sugar has melted.
- Flip each slice over, and sprinkle that side with sugar, salt, and pepper. Roast for another 8-12 minutes, or until the squash starts to brown and look caramelized.
It’s an easy recipe – no measurements, and all to your taste! You can also cut your squash slices thicker if you like – you’ll just have to keep an eye on it and roast it for longer.