Roasted Rosemary Acorn Squash
Growing up, the only way I had ever had acorn squash was sweet...I mean sweet, sweet, SWEET! The little cavity is just asking to be filled with brown sugar, butter and maple syrup. But a couple weeks ago, Zach and I went out to dinner at our favorite little Irish Pub, the Blackthorn Pub in Holly Michigan.
I ordered the special; fried pork chops with apple butter, savory bread pudding and a side of roasted acorn squash. The whole meal was amazing, but my favorite part was the squash.
So like all good meals enjoyed out, I tried to re-create it at home. The bread pudding had rosemary in it, which tasted delicious with the acorn squash, so I decided to add that flavor directly to the squash.
Roasted Rosemary Acorn Squash
- 1 acorn squash
- 2 tbsp butter melted
- salt
- pepper
- dried or fresh rosemary needles
Preheat oven to 400. Halve the squash
and scoop out the innards.
Slice into 1/2 inch slices.
Dip each slice into melted butter and arrange on a cookie sheet. Sprinkle with salt, pepper and rosemary.
Bake 30-45 minutes or until the squash is tender and golden brown on the pan side.
I served it with breaded pork chops too! (Recipe coming soon!)
I'm excited to have another way to prepare acorn squash because our garden was very prolific this year. We grew Table Queen and it went crazy!
Roasted Rosemary Acorn Squash
- 1 acorn squash
- 2 tbsp butter melted
- salt
- pepper
- dried or fresh rosemary needles
Preheat oven to 400. Halve the squash and scoop out the innards. Slice into 1/2 inch slices. Dip each slice into melted butter and arrange on a cookie sheet. Sprinkle with salt, pepper and rosemary. Bake 30-45 minutes or until the squash is tender and golden brown on the pan side.
