A last minute idea for your Thanksgiving table: roasted acorn squash. It is so simple to make and it’s delicious. The hardest part is cracking open the squash but I have found that a sharp knife does the trick– just be sure to keep your fingers out of the way of the blade! You don’t want to spend Thanksgiving in the emergency room…
After the squash is cut in two (cut into fourths if the squash is particularly large) and has been seeded, fill it with a combination of butter, cinnamon, nutmeg, brown sugar, salt, pepper, and fresh sage leaves. In the past I have also used a similar Tyler Florence recipe that also includes Amaretto and crushed up vanilla wafers that is also quite good. Take your pick.
Roast in the oven until tender and enjoy.
Roasted Acorn Squash
- 2 acorn squash
- Freshly ground black pepper
- 3 tablespoons unsalted butter, melted
- ½ cup brown sugar
- ½ teaspoon freshly grated nutmeg
- Fresh sage leaves (about 8)
Preheat oven to 350 degrees.
Split squash in half through the equator and scrape out seeds with a spoon. Set the squash halves (cut sides up) on a rimmed baking sheet and sprinkle with salt and pepper.
Stir melted butter, brown sugar, and nutmeg in a bowl. Brush mixture onto cut squash halves. Sprinkle coated squash halves with sage leaves.
Bake for about an hour or until squash halves are tender.