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Roasted Acorn Squash with Herb Butter

A close-up of a roasted acorn squash half filled with melted herb butter and fresh herbs.
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An elegant and simple seasonal side dish featuring roasted acorn squash with a flavorful herb butter, perfect for fall dinners and holidays.

Ingredients

Scale
  • 1 acorn squash
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon fresh chopped rosemary
  • 1 tablespoon fresh chopped thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squash in half lengthwise and scoop out the seeds.
  3. Place the squash halves cut-side down on a baking sheet.
  4. Roast for 30-40 minutes, or until tender when pierced with a fork.
  5. While the squash is roasting, mix the softened butter with the chopped rosemary, thyme, salt, and pepper in a small bowl.
  6. Once the squash is tender, remove it from the oven.
  7. Carefully flip the squash halves so they are cut-side up.
  8. Spoon the herb butter mixture into the cavity of each squash half.
  9. Return the squash to the oven for another 5-10 minutes, or until the butter is melted and bubbly.
  10. Serve warm.

Notes

  • You can substitute other fresh herbs like sage or parsley.
  • For a touch of sweetness, drizzle with maple syrup before serving.
  • Ensure your butter is softened for easy mixing with the herbs.

Nutrition

Find it online: https://mdlatdmm.com/roasted-acorn-squash-herb-butter/