This recipe is a bit of a play off a classic dish that my mom used to make all the time in the fall. She used to roast acorn squash and chicken thighs together, and the resulting combination always smelled great. I didn’t like acorn squash growing up, so I would always abstain from eating it…but I’ve since grown quite fond of it. I wish I could go back in time and have some of her acorn squash right out of the oven.
After roasting, we finished our squash off by filling them with sauteed Shaved Brussels Sprouts and Red Peppers. We served these with Cranberry Cheddar Turkey Ramekins, but they also go very well with roasted chicken (whole chicken or bone in, skin on thighs) or a pork loin roast as well.
Time: 60 Minutes
- Acorn Squash
- Seasonings. We used salt and pepper.
- Preheat your oven to 375 degrees F, and line a baking sheet with some foil. Give the foil a quick oil spray.
- Carefully, cut the top and and bottom end (only a little needs to be removed to ensure the squashes can lay flat), and then cut the squash in half, and scoop out the seeds to form a hollowed out center.
- Spread some butter on the top of your acorn squash as though you were buttering toast, and then spread it on the sides of the hollowed bowl area.
- Give a quick salt and pepper sprinkle, and put your squash on your baking pan.
- Cover with foil, and stash in your oven for 45-55 minutes until the squash softens and becomes easy to pierce with a fork.
- Plate, devour, and enjoy!