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Prep time
5 minutes
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Cook time
40 minutes
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Serves
2-4
Author Notes
Growing up, one of my maternal Grandmother's favorite side dishes was roasted acorn squash. Simple, yummy, elegant. It may seem odd, to plunk a squash half on a toddler's plate and hand them a spoon, but we all ate it and loved it, from the time we were small.
This is such an 'autumnal' recipe and it looks beautiful when you serve it. I love how the cinnamon, butter, brown sugar and pecans melt and caramelize in the cavity of each squash half, so you can spoon it over as you eat. —HeidiMoyer
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Ingredients
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2
acorn squash
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1/2 cup
broken pecans
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1/4 cup
melted butter
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4 tablespoons
brown sugar
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2 teaspoons
ground cinnamon
Directions
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Preheat oven to 375* and line a baking sheet with foil.
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Cut the squash in half horizontally. Remove seeds, then place on the baking sheet. Brush each half with melted butter, then sprinkle over: generous cinnamon, brown sugar, salt to your taste. Divide the broken pecans between each half.
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Cover the squash with another piece of foil and roast for 30 minutes. Remove foil and go for 5-10 minutes longer, until squash is fork-tender. Serve immediately.
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