This simple roasted acorn squash caramelizes beautifully in the oven and comes out "Oh my God" good. Roasted acorn squash tastes extraordinary when it's hot and fresh-from-the-oven.
2 - 2.5lborganic acorn squashfrom the farmers market
1tbspmelted buttergrass fed
1/4tspfine grain salt
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Slice the squash cleanly through the center, vertically, and separate the two halves.
Remove the fibers and seeds from the centers of the squash with a soup spoon or ice cream scoop.
Lay the two halves flesh side down on your cutting board. Cut each half into four wedges, top to bottom.
Stir the salt into the melted butter, then use your hands to spread the butter and salt mixture liberally over the flesh of each piece of squash.
Lay each wedge of acorn squash on its side on a baking sheet lined with parchment paper.
Place the squash in the oven and roast for 25 to 30 minutes until the underside turns a nice deep golden maroon.
Gently flip each piece and roast for an additional 15 to 20 minutes. Your total roasting time will be about 45 minutes.
Serve the wedges sprinkled with fresh thyme leaves (optional).
Notes
IMPORTANT – Do not flip the squash pieces too early. The best taste will come by letting the flesh get a deep, golden maroon. You want more than just a light brown on the edges.