A delightful roasted acorn squash recipe with a choice of savory or sweet toppings to suit your taste.
Preheat your oven to 350°F.
Preheating ensures even cooking from the start.
Cut the acorn squash in half and remove the seeds.
Use a sturdy spoon to scoop out the seeds easily.
Place the squash halves cut side down on a baking sheet.
Lining the baking sheet with parchment paper can make cleanup easier.
Bake the squash in the preheated oven for 45-50 minutes, or until tender.
Check doneness by piercing the squash with a fork; it should slide in easily.
For the browned butter topping, melt the butter in a small saucepan over medium-low heat, swirling until it turns golden brown. Add the honey and sage, then mix well.
Keep a close eye on the butter to prevent burning.
For the maple bacon topping, brush the inside of the cooked squash with maple syrup and sprinkle with crumbled bacon.
Crisp the bacon beforehand for added crunch.
For the marmalade jalapeño topping, combine the marmalade and finely chopped jalapeño in a small saucepan. Heat until the marmalade melts.
Adjust the amount of jalapeño to control the spice level.
Serve the roasted squash with your choice of topping and enjoy.
Serve immediately to enjoy the best texture and flavor.
Continue in our app for the best experience
