Roasted Acorn Squash

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I wouldn’t say my kids are bad vegetable eaters; they are ordinary vegetable eaters. So when I can get them to try (and hopefully finish) a vegetable out of their normal repertoire, I am thrilled. And that is what happened with the acorn squash I made the other night. My trick: I added a sweet topping… and let my kids add a little more at the table. The natural sweetness of the squash is enhanced by a little honey or maple syrup. I personally prefer honey.

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I find simple works best when preparing vegetables for my family and this recipe is nothing if not simple. Perhaps you’ve made your own version before. If so, I’d love to hear how you prepared yours.

Roasted Acorn Squash

Makes 8 servings

2 acorn squash
2 Tbsp. unsalted butter, room temperature
kosher salt and pepper
honey or maple syrup

Preheat oven to 350F.

1. Cut a small amount off bottom and stem end of squash so it can sit flat in roasting pan. Slice squash in half and remove seeds.

2. Spread each half with about 1/2 Tbsp. of butter. Sprinkle with salt and pepper.  Prick flesh with a fork. Put in roasting pan and roast for 30-40 minutes or until flesh is soft and brown on top.

3. Drizzle with either honey or maple syrup and serve.

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One thought on “Roasted Acorn Squash

  1. Squash was a revelation when mine was a no-green eater. She especially loved delicata squash because of the pretty shapes you could make and you could eat the whole thing. I recently tried buttercup squash. Not as yummy as acorn, but still pretty good. And thanks for the tip. I never tried honey. I will next time. Clara

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