Roasted Acorn Squash with Brown Butter Onions

What a yummy dish for a cold winter night. It’s hearty enough to be eaten on its own as a vegetarian meal, perhaps with a salad. Or prepare it as a side dish to accompany a roast, chicken cutlets or even hamburgers!

Serves 2 as a side dish

1 acorn squash
1 sweet onion
2 T butter
salt and pepper

Slice the squash in half and remove seeds (I always keep them and roast them separately.) Roast in a 400-degree oven for 45 – 60 minutes, until flesh is tender.

Meanwhile, melt the butter in a saute pan over medium-low heat. Slice the onion and saute in the butter until well caramelized – 30 to 45 minutes. Stir often and / or lower the heat, to prevent burning.

When squash is done, remove the flesh and mash it in a bowl. Stir in the onions and melted browned butter. Season with salt and pepper and serve!

Leave a Comment