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Roasted Acorn Squash

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Tender roasted acorn squash coated with a simple honey and olive oil glaze, with a touch of black pepper and kosher salt.

Ingredients

  • 2 acorn squash (about 3 pounds)
  • 2 tablespoons honey
  • 4 teaspoons olive oil, plus more for greasing the pan
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt

Instructions

  1. Heat oven to 375 degrees. Cut ¼ inch from the stem end and bottom of each squash and discard. Cut each squash in half crosswise. Discard the seeds and membrane.
  2. Cut each squash half crosswise into 2 slices, each about 1 inch thick.
  3. Combine honey, olive oil, black pepper, and salt in a large bowl. Add the squash and toss to coat evenly.
  4. Place the squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes, or until tender.

Notes

  • Lightly grease the sheet pan with additional olive oil to prevent sticking.
  • Roast until the squash is easily pierced with a fork.
  • Serve warm as a simple fall or winter side dish.

Nutrition

Find it online: https://yumfamilyrecipes.com/roasted-acorn-squash/