Roasted Acorn Squash

 

Time to try something new again! This time it’s roasted acorn squash, and that’s pretty simple. Cut the squash in half (from top to bottom) and scrape out the seeds. Combine some melted butter and a bit of brown sugar (I used the proportions from this recipe, but I suspect Wayne will think it’s not sweet enough and would prefer the 1:1 ratio of other recipes) and brush along the cut edges. Place face-down on a baking pan and bake at 400 degrees for 30 minutes. Flip, brush with more butter, and roast an additional 20 minutes. Season with salt and pepper and serve.

We ran out of Parmesan cheese yesterday; otherwise I might have tried this recipe – Parmesan Thyme Acorn Squash.

Tried it! Brush slices with olive oil; sprinkle with salt, pepper and thyme. Bake at 400 degrees for 25 minutes. Top with shredded Parmesan cheese and bake an addition 5 to 15 minutes, until soft.

Can’t forget to remember I had a great little helper!