Roasted Acorn Squash

Richards swears by this simple way to prep acorn squash as a tasty side in the fall. And we think it would make a pretty great addition to the Thanksgiving table—festive, seasonal, and delicious.

Two acorn squashes feed a family of four.

Ingredients

2 small or medium acorn squash, halved and seeded
2 TBSP butter
4 TBSP honey, maple sugar, or brown sugar

Instructions

Preheat oven to 350 degrees.

Halve and clean all of the seeds out of your squash. Divide butter and brown sugar evenly and place in the empty hollow in the center of each squash half.

Fill a roasting pan with a half inch of water. Set all squash halves in the pan, cut side up and roast for 45 minutes to an hour. Remove, cool slightly then serve.

The proper method of eating these is to use a fork to “stir the butter and brown sugar into the softened roasted squash and to eat directly from the skin shell.