Roasted Acorn Squash

Roasted Acorn Squash
Photo by John Kernick


  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme leave or 1 teaspoon dried
  • 1 tablespoon light brown sugar
  • 1 medium acorn squash
  • 1/3 teaspoon kosher salt
  • pepper

Heat oven to 400° F. Cut squash in half lengthwise; discard the seeds. Cut the squash into 1/3-inch slices. Toss with olive oil, salt, a few grinds of pepper, and brown sugar. Place on a baking sheet. Roast for 20 minutes, flipping the squash once halfway through. Remove from oven and sprinkle wi...

View full recipe at My Recipes


Variations on Roasted Acorn Squash

  • Roasted Acorn Squash
    • 1 teaspoon salt
    • 2 tablespoons honey
    • Garnish: sage sprigs
    • 1 (1- to 2-lb.) acorn squash
    • 1/4 teaspoon pepper
    • 1/4 cup butter

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