Roasted Acorn Squash
Seasoned with spices of nutmeg and cinnamon, this autumnal squash quickly transforms into a stunning side dish. Fill the amber shell with butter and spices, plus a touch of brown sugar to enhance its natural sweetness. Toss in toasted pecans and you’re well on your way to an utterly delectable side.
Equipment
- Small baking dish
Ingredients
- 1 acorn squash
- 1 tablespoon butter
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon teaspoon freshly cracked black pepper, or to taste
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- 3 tablespoons brown sugar
- 1 to 2 tablespoons chopped toasted pecans
Instructions
- Rinse the squash and pat dry. Using a large, sharp knife insert the tip in the middle of the squash between one of the ridges, pointing the knife towards the end and away from you. Using gentle pressure, cut through the squash until it is almost cut into - but don’t try and cut through the stem. Remove the knife and pull the squash apart into two separate pieces.
- Using a spoon, scoop out the seeds from the center of the squash. (Discard the seeds; don’t toss these down your disposal!)
- In a small baking dish, bunch up a small sheet of aluminum foil, creating a “nest” for each half. This keeps them from rolling around in the pan. Using the tip of a sharp knife gently prick each squash taking care not to pierce through the skin.
- In each half, add ½ tablespoon butter in the center.
- Sprinkle ⅛ teaspoon kosher salt, ⅛ teaspoon black pepper, ⅛ teaspoon cinnamon, ⅛ teaspoon nutmeg around the edges and in the center.
- Add 1-½ tablespoons brown sugar in the center of each half.
- Top with the toasted pecans.
- Cover the baking dish with foil and bake at 400-degrees for 45 to 60 minutes or until the squash is very tender. Let cool slightly.
- Before serving, use a fork to carefully pull the flesh away from the skin, mixing the melted butter and brown sugar into the squash. Take care not to pierce the squash.