The difference between a really great roasted squash and a so-so one is the seasonings. This is a combo I think tastes great! It’s savory, with a hint of garlic and rosemary. A touch of brown sugar and of course butter round it out.

Slice an acorn squash in half and scoop out the seeds. I always save the seeds and roast them separately.

(It’s easy – rinse and squeeze the squeeze until all the gunk is gone, then spread them in a single layer on a cooking sheet. Sprinkle with salt and roast at 400 degrees until done, 15 – 25 minutes, depending how wet the seeds are when you start the roasting).

Arrange the squash halves in a baking dish so they sit upright – slice the noses off if you have to. Put half a tablespoon of butter in each half, then sprinkle with salt and freshly ground pepper. I also give a few grinds of my rosemary & garlic blend. Otherwise take a pinch of dried rosemary leaves for each half and mince them, then sprinkle in just a dash of garlic powder.

The idea with the seasonings is to subtly enhance the flavor of the squash, not overpower it – so use a light hand!

Roast the squash at 400 degrees for 45 minutes. Smash the flesh down inside the shell, mushing all that buttery flavorish goodness in. At this point add just a teaspoon of brown sugar to each half. The idea isn’t to make it taste super-sweet, just to enhance the delicate sweetness of the squash.

Add a bit more butter if you want!


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