If want to elevate squash even further, check out these recipe ideas: Add butter, maple syrup, brown sugar, and cinnamon, when serving, if you like. You can also make it on a regular weeknight while the acorn squash is in season. It's a perfect and beautiful side dish worthy to take a center stage on your holiday table. Elevate this dish by adding toasted nuts (such as pine nuts, pecans, walnuts, or even candied nuts) or toasted pumpkin seeds and fresh herbs (such as thyme) before serving. Simply roasting the squash (seasoned with olive oil, salt, and freshly ground black pepper) in the oven accentuates the sweet and savory flavors of this delicious winter vegetable.
#Baked acorn squash slices with brown sugar and pecans how to#
Either way, it’s fantastic.This recipe will show you how to roast acorn squash to a perfect tender texture until beautifully caramelized along the edges. You can serve it while it’s still liquid or set it aside and wait about 30 minutes until the squash absorbs it. When you first pull it out of the oven, you’ll notice a pool of delicious molten brown butter/sugar sauce in the well. Divide the glaze evenly and rub a bit on the rim. Cut a crosshatch pattern in the flesh or just poke with a fork. Cutting acorn squash If the halves wobble or sit unevenly, shave a small part of the very bottom off with a sharp knife. I find it easiest to press the tip of the knife in and then pivot down to make a long slit, repeating as needed. It can actually be quite difficult but use a very sharp chef’s knife and take your time. Honestly the hardest part of making this recipe is cutting open the squash. You can undercook it though so make sure to leave enough time. It will just keep getting more brown and caramelized until you pull it out. Once it’s roasting, you can pretty much forget about it (no turning, checking, basting). It takes a little while in the oven but the prep takes just a few minutes. This recipe is one of the most delicious and easiest Thanksgiving side dishes we’ve ever made but we also make it all the time, just for dinner with a big salad, roast chicken or pork chops. Glaze ingredients: Dijon mustard, garlic, butter, brown sugar and optional herbs.
The sweetness still comes through, it’s just a bit more interesting. I like to go one step further and give it a bit of a glaze. The sweetness of brown sugar (or maple syrup) pairs extremely well with squash and you’ll find it in a lot of recipes, including this one. But on it’s own I find the sweetness can be a little one note so I like to cut it with some savory flavors like garlic and a bit of Dijon mustard. You could basically whack it in half, rub the flesh with a little olive oil, salt and pepper and simply roast it and it would be delicious. What I love about acorn squash in particular is that it’s very mildly flavored and extremely easy to cook.
The green is most common but new varieties, like this variegated golden are becoming popular. I mean look at those curves!) but I have plenty of madness left for my other favorites like delicata, kabocha and the wonderful acorn.
I tend to focus my obsession on the butternut variety (it’s just asking for it. I fully admit that around this time of year I go a little squash crazy (examples: mashed with mascarpone, curried in soup, curried in another soup, in pasta with bacon, in farro salad). Acorn squash easy-baked with a brown sugar and mustard glaze.
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