Roasted Acorn Squash

Tis the season for horrible pictures. : ) 
It’s dark by the time we eat dinner now and since I’m not about to make our family meal 3 hours early and keep it warm in the oven we’ll just have to settle for not so great pictures.  Acorn squash is something my Dad always grew in our garden so we had alot of it in our family.  It’s a great side dish because it’s inexpensive, kid’s usually like it because it is a little sweeter of a squash, and it goes really well with alot of dishes.   Not to mention it’s super quick and easy.
We usually do a variety of toppings, but the amounts in the recipe are for if you want to do all 4 halves the same.  The original recipe called for using olive oil with the parmesan topping, and butter for the brown sugar and breadcrumbs, but I think it’s fine if you do either.  My personal favorite is adding a little honey to the brown sugar topping.
2 acorn squash
2 T melted butter, or olived oil
salt and pepper
1/3 cup light brown sugar, packed
1/4 cup plain dried breadcrumbs
1/4 cup grated Parmesan cheese
Cut acorn squash in half from stem to end, lengthwise.
Brush cut sides with melted butter or oil and season with salt and pepper.
Place cut sides down on a baking sheet, bake at 400 degrees for about 30 minutes, or until you can pierce easily with a knife.
Turn over and sprinkle with one of the toppings.
Bake another 15 minutes.  Scoop out of skin to serve.
VARIATIONS: For brown sugar and honey, drizzle each half with about a teaspoon or 2 of honey, then sprinkle with the brown sugar.
Combine breadcrumbs and parmesan with 1 T Italian seasoning, sprinkle on halves.
If you want to make more than one variety, use 1 T of whichever topping on each half (a little extra for brown sugar)
Recipe Source: Slightly adapted from Everyday Food
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