Description
This Baked Acorn Squash with Savory Herb Butter is a nourishing, seasonal dish that celebrates the humble acorn squash. Roasted to tender perfection, each half is filled with a fragrant compound butter infused with fresh rosemary, thyme, and aromatic garlic. It is a wholesome, clean-eating side dish that brings warmth and comfort to your table in under forty minutes. Perfect as a refined accompaniment to poultry, grain bowls, or fresh salads.
Ingredients
1 medium acorn squash
2 tablespoons unsalted butter, softened
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut the acorn squash in half lengthwise and scoop out the seeds using a spoon.
In a small bowl, combine the softened butter, chopped rosemary, thyme, garlic powder, salt, and pepper until well blended.
Place the squash halves cut-side up on a baking sheet lined with parchment paper.
Divide the herb butter mixture equally between the two squash cavities.
Roast in the preheated oven for 30 to 35 minutes, or until the squash flesh is fork-tender and lightly caramelized.
Remove from the oven, baste the flesh with the melted herb butter from the cavity, and serve warm.
Notes
Select an acorn squash that feels heavy for its size with a matte, dark green skin. For added sweetness, you can drizzle a small amount of maple syrup over the squash before roasting. Store leftovers in an airtight container in the refrigerator for up to 3 days.