Roasted Acorn Squash
Prep Time minutes 15
Cook Time 45 minutes
Passive Time 30 minutes
|Prep Time minutes 15||Cook Time 45 minutes||Passive Time 30 minutes||Servings people|
This acorn squash is a great Thanksgiving or Fall side dish, and super easy to prepare. Most people tend to cook winter squash with sweet additions, but I love roasting them with savory and hearty winter flavors. Placing herbs under the acorn squash dome, gives the flesh an added earthy flavor and is a great complement to the caramelized flesh.
- 3 Acorn Squash
- 10 Sprigs Sage fresh (you can also use fresh rosemary or oregano, but sage is my personal favorite for this dish)
- salt and pepper to taste
- Olive oil
- Preheat the oven to 400.
- Prepare a large sheet tray, lined with parchment paper or foil. If using foil, grease the foil. Cut each acorn squash in half. Remove the seeds and any membranes.
- Place the 6 halved squash, cut side up, on the lined sheet tray. Sprinkle each cavity liberally with salt and pepper. Drizzle olive oil into each cavity (about a tsp for each). Then place a couple of sprigs of the herbs inside the cavity.
- Carefully flip over each half, so that the herbs remain hidden inside, with the cut side down.
- Place in the oven and cook for 45 minutes or until the squash is tender when pierced with a knife.
- To serve, flip over to reveal the browned outer flesh. Remove the herbs and give each person either a half or quarter squash. This is delicious served alongside grilled whole fish.