Brush the quartered squash with the brown sugar-butter mixture.All you do is melt butter and stir in some seasonings-in this case brown sugar, salt, cumin and chili powder. Making flavored butter is a handy trick to know for all sorts of reasons-for example, this sweet, smoky seasoned butter is SO good poured over freshly popped corn. See below for more tips about how to cut squash. Split the squash! The hardest part of this whole recipe, and it’s not even that bad.But we like to go the extra mile-well, maybe we’ll call it the extra half-mile, because this is really easy-and add a little spiced butter. You don’t actually have to do much to it-you could even just split the acorn squash in half and roast it as-is and have a perfectly tasty side dish. The one and only way to cook acorn squash is to roast it. This recipe is about minimal intervention, minimal effort and maximum deliciousness. Our roasted acorn squash recipe is all about celebrating the inherent, natural goodness of squash-and of this particular kind of squash, which happens to be one of our very favorite type.Īcorn squash is a bit less sweet than other varieties, (compared to Roasted Honey Nut Squash, for example), and we just love to pair its rich, nutty flavor with savory spices like chili powder and cumin. ![]() But here’s the thing-cutting squash open is the only “work” this recipe asks of you (and don’t stress-we’ll teach you how to cut squash) because this winter fruit (yes, it’s a fruit) is just so tasty that it needs almost no help. It’s fair to say that for every person that loves to eat squash, there’s a person that has given up on it because they’re tired of battling that notoriously tough exterior. What is it that feels so difficult about squash? Oh right-the skin.
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