Roasted acorn squash is a delightful and comforting side dish that brings out the natural sweetness of this winter vegetable. The squash is halved, seeds removed, and then roasted to perfection, allowing the edges to caramelize while the flesh becomes tender and flavorful. A drizzle of olive oil and a sprinkle of salt enhance its earthy taste, while a touch of sweetness from maple syrup or brown sugar balances the flavors. This simple yet elegant dish pairs well with a variety of main courses and is perfect for a cozy fall or winter meal.
Ingredients:
- 2 acorn squashes, halved and seeds removed
- 2 tablespoons olive oil
- 2 tablespoons maple syrup or brown sugar (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings: chopped fresh herbs (like rosemary or thyme), toasted nuts, or a sprinkle of cinnamon
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the halved acorn squashes cut side up on a baking sheet lined with parchment paper.
- Drizzle the olive oil over the squash halves, making sure to coat the flesh evenly.
- If using, drizzle the maple syrup or sprinkle the brown sugar over the squash halves for a touch of sweetness.
- Season the squash with salt and pepper.
- Roast in the preheated oven for 45-60 minutes, or until the flesh is tender and the edges are caramelized.
- Remove from the oven and let cool slightly before serving. Optionally, garnish with fresh herbs, toasted nuts, or a sprinkle of cinnamon.
- Serve warm and enjoy!
