This simple recipe shows you how to cook and cut an acorn squash. This Thanksgiving side dish is easy and healthy. Just cut in half, scoop out the seeds, slice into rings, brush with butter and spices, and bake in the oven. You’ll have a fall dinner favorite!
- 2 acorn squash
- 4 tablespoons salted butter, melted
- 1 tablespoon fresh thyme leaves
- 1 heaping tablespoon garlic, minced
- 1 teaspoon salt
- 1 teaspoon white pepper
Cutting the Acorn Squash
- Rinse and blot dry the squashes. Slice the squash in half from bottom with a large, sharp chef’s knife, cutting right beside the stem. Pull the two halves apart.
- Scoop out the flesh and seeds with a large metal spoon and place in a bowl. Reserve the seeds for roasting. Trim off any stringy pulp with a sharp paring knife.
- Turn the squash flesh side down on the cutting board and cut into 1/2 inch slices. Discard the top and bottom pieces.
Cooking the Acorn Squash
- Preheat the oven to 400 F, and line a cookie sheet with parchment paper or foil. Lay the squash slices in two rows on the baking tray.
- Melt the butter in a small saucepan over medium-high heat. Once melted, remove the pan from the heat and stir in the thyme, salt, pepper, and garlic.
- Brush each acorn slice with the butter mixture by using a small pastry brush.
- Cook for 20 minutes, then flip over each slice and brush with the remaining butter spice mixture.
- Rotate the sheet and cook for another 20 minutes, or until it is fork tender.
- Transfer to a pretty plate or platter. Serve immediately while still warm.
- Category: Dinner
- Method: Roasted
- Cuisine: American
Keywords: healthy acorn squash recipes, baked acorn squash slices