Description
Baked Acorn Squash with Savory Herb Butter is a rustic, comforting dish that elevates the humble winter squash into a memorable meal. By roasting the squash until tender, you create a natural vessel for a fragrant compound butter made with fresh rosemary, thyme, and garlic. This plant-forward dish is simple enough for a beginner yet sophisticated enough for a cozy dinner, highlighting the nutty sweetness of the squash with earthy, aromatic notes that make every bite feel like a warm hug.
Ingredients
1 medium acorn squash
2 tablespoons unsalted butter, softened
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squash in half vertically and use a spoon to scoop out the seeds and fibrous pulp.
Place the squash halves cut-side up on a baking sheet.
In a small bowl, combine the softened butter, rosemary, thyme, garlic powder, salt, and pepper.
Divide the herb butter mixture equally between the two squash halves, spreading it inside the cavity and slightly over the flesh.
Roast for 35 to 45 minutes, or until the squash is fork-tender and the edges are golden brown.
Remove from the oven, allow to cool slightly, and serve warm.
Notes
Ensure your squash feels heavy for its size to guarantee moisture and sweetness. If you prefer a crispier skin, you can roast the squash cut-side down for the first 20 minutes before flipping. Leftovers store well in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 40
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 165
- Sugar: 2g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg