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Roasted Acorn Squash with Herb Butter

Close-up of two halves of roasted acorn squash filled with a creamy herb butter mixture and topped with fresh rosemary.
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An elegant and simple seasonal side dish featuring roasted acorn squash with a flavorful herb butter, perfect for weeknight dinners or holiday tables.

Ingredients

Scale
  • 1 acorn squash
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squash in half lengthwise and scoop out the seeds.
  3. Place the squash halves cut-side down on a baking sheet.
  4. Roast for 30-40 minutes, or until tender when pierced with a fork.
  5. While the squash is roasting, combine the softened butter, chopped rosemary, chopped thyme, salt, and pepper in a small bowl. Mix well.
  6. Once the squash is tender, remove it from the oven.
  7. Carefully flip the squash halves so the cut side is up.
  8. Spoon the herb butter evenly into the cavities of the roasted squash.
  9. Return the squash to the oven for another 5-10 minutes, or until the butter is melted and bubbly.
  10. Serve warm.

Notes

  • For a touch of sweetness, you can drizzle a little maple syrup over the squash before serving.
  • Feel free to experiment with other fresh herbs like sage or parsley.
  • This dish pairs well with roasted meats or poultry.

Nutrition

Find it online: https://cutcooktaste.com/roasted-acorn-squash-herb-butter/