Remove from oven, let cool briefly and then mash the squash up with a fork or spoon. Roast for 45-60 minutes, until squash halves are extremely tender to the touch and brown sugar has caramelized. In each squash half, add 1 tbsp butter (cut into chunks) and 2 tbsp brown sugar. You may need to shave off the bottom of each half so that the halves sit up in the pan and don’t roll around. Line the squash wedges up on the prepared pan. Halve both acorn squash, remove the seeds but save them for roasting Next cut the squash into wedges. Slice the acorn squash in half and scoop out the seeds. Lightly grease a 9x13 inch baking dish with softened butter. You just want enough water to cover the bottom of the pan. Pour a very small amount of water into a 9 x 13″ pan. Mash up and scoop out the squash with a spoon and go to town! Serve with roast chicken and brussels sprouts for a lovely little Fall meal.Ģ tbsp cold unsalted butter, cut into small chunks When you’re done, your squash should look like this photo above - SUPER caramelized, tender and delicious. Why yes, I like some squash with my brown sugar, why do you ask?īake for an hour. Slice your squash in half carefully with a big ol’ knife then scoop out all the seeds….įill up your squashes with butter, brown sugar and the sea salt. Then, sprinkle the squash with chopped fresh sage and rosemary. I know I’ve waxed ever so poetically before on my love for Maldon, but you’re going to hear it again now. My soul craves this sweet roasted acorn squash.Īll you’ll need is dark brown sugar, an acorn squash, some butter and sea salt. Seriously, you guys - it’s SO ridiculously easy and not fancy in the least bit. I feel a little silly dedicating an entire recipe post to such a simple side-dish, but I’ve been enjoying this roasted squash so much over the past couple weeks that I can’t help but share the love. This is another one of those “non-recipe” recipes.
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