Roasted Acorn Squash

Name: Roasted Acorn Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 small acorn squash; 2 tbsp. margarine or butter; 2 tbsp. brown sugar; salt and pepper

Published: Aug 11, 2008

Yields:

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Cal/Serv:

150

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A traditional accompaniment to roasted chicken and meats, this squash side dish is as colorful as it is tasty.

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Ingredients

2 small acorn squash
2 Tbsp. margarine or butter
2 Tbsp. brown sugar
salt and pepper

Directions

1. Step 1Preheat oven to 450 degrees F. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick cooking spray. Cut each squash lengthwise in half; scoop out seeds and discard. Cut to make 8 wedges total.
2. Step 2Place squash in pan. In cup, stir together margarine, brown sugar, 1/2 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Brush cut sides of squash with margarine mixture.
3. Step 3Bake squash 30 minutes or until lightly browned and fork-tender. (Let each person scoop tender flesh from wedges and discard skin.)

Tips & Techniques

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