![]() Season with salt and pepper and mix through. In a small bowl, combine the just warm brown butter and the pomegranate molasses, and stir to combine. Set aside to gently cool to room temperature, about 10 minutes. Continue to cook the butter until the butter foams and turns brown and smells nutty, about 5 to 8 minutes, being careful not to burn. While squash is roasting, melt the butter in a small saucepan over medium heat, stirring occasionally. At this point, switch the oven to broil and broil for an additional 2 to 5 minutes, just until the squash turns brown and caramelized in spots. Place the squash into the oven and roast until golden and fork-tender, approximately 20 to 25 minutes. Pour the squash out, cut-side up, onto a sheet pan and sprinkle the exposed side of the squash with some more of the spice rub. Liberally sprinkle some of the spice rub over the squash and toss to evenly distribute. Drizzle the oil over the squash, season with salt and pepper, and toss to coat. Place the quartered acorn squash in a large bowl. It would be a great recipe to add to a Thanksgiving or holiday dinner menu alongside classic dishes like mashed potatoes and green bean casserole, but it’s also fantastic with a simple cooked protein any night of the week.Īlternatively, make it a meal on its own! For an easy no-recipe dinner, I serve it with a hearty grain like quinoa or farro, roasted veggies like Brussels sprouts or cauliflower, roasted chickpeas, and drizzles of tahini sauce.In a small bowl, thoroughly combine the light brown sugar, nutmeg, cinnamon and ginger set spice rub aside. This baked acorn squash is a delicious fall side dish. The exact timing will depend on the size and freshness of your squash. Finally, bake! Cook the squash for 25-40 minutes in a 425-degree oven, or until it’s tender and golden brown around the edges.Use your hands to rub in the seasonings before sprinkling the squash with chopped fresh sage and rosemary. Then, season them. Drizzle each half with olive oil and maple syrup and sprinkle it with salt and pepper.I roast my acorn squash cut side up rather than down so that it keeps its bright color and becomes tender, but not mushy, as it cooks. Spread the squash halves on a baking sheet with their flesh sides facing up. Cut the acorn squash in half lengthwise and use a spoon to scoop the seeds and stringy flesh out of each half. While the squash cooks for around 30 minutes in the oven, it only requires a few minutes of hands-on prep work: My method for how to cook acorn squash is easy. Serve it as an elegant, stress-free Thanksgiving side dish, or make it anytime you’re in the mood for something simple and delicious. Roasted with salt, pepper, herbs, and just a touch of maple, it’s creamy and tender, with a cozy sweet and savory flavor. ![]() So let’s make this easy roasted acorn squash! Instead of having my usual stuffed acorn squash on repeat this fall, I’ve been loving how this recipe highlights how flavorful the squash is on its own. It’s easy for the end of the year to become a rush of gift giving and to feel like every moment has to be perfect, losing sight of the fact that the simple things about the holidays, like spending time with loved ones, are really the best. As the holidays approach, I’ve been thinking more and more about how the best things in life are the simplest. Today, I’m sharing this maple roasted acorn squash recipe in the spirit of simplicity.
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