This is another one of those “non-recipe” recipes.
I feel a little silly dedicating an entire recipe post to such a simple side-dish, but I’ve been enjoying this roasted squash so much over the past couple weeks that I can’t help but share the love. Seriously, you guys — it’s SO ridiculously easy and not fancy in the least bit.
My soul craves this sweet roasted acorn squash.
All you’ll need is dark brown sugar, an acorn squash, some butter and sea salt. I know I’ve waxed ever so poetically before on my love for Maldon, but you’re going to hear it again now. Flaky, crunchy sea salt makes this dish!
Slice your squash in half carefully with a big ol’ knife then scoop out all the seeds….
Fill up your squashes with butter, brown sugar and the sea salt.
Why yes, I like some squash with my brown sugar, why do you ask?
Bake for an hour. When you’re done, your squash should look like this photo above —- SUPER caramelized, tender and delicious.
Mash up and scoop out the squash with a spoon and go to town! Serve with roast chicken and brussels sprouts for a lovely little Fall meal.
Perfect Roasted Acorn Squash
1 large acorn squash
2 tbsp cold unsalted butter, cut into small chunks
1/4 cup dark brown sugar
flaky sea salt
Preheat oven to 400 degrees
Pour a very small amount of water into a 9 x 13″ pan. You just want enough water to cover the bottom of the pan.
Slice the acorn squash in half and scoop out the seeds. You may need to shave off the bottom of each half so that the halves sit up in the pan and don’t roll around.
In each squash half, add 1 tbsp butter (cut into chunks) and 2 tbsp brown sugar. Sprinkle sea salt around the sides.
Roast for 45-60 minutes, until squash halves are extremely tender to the touch and brown sugar has caramelized. Remove from oven, let cool briefly and then mash the squash up with a fork or spoon. Add additional sea salt to taste.