Preparing this squash couldn't be much easier, and it makes a beautiful seasonal presentation. It's also really, really tasty.
Terry Grieco Kenny
Prep Time10 minutes
Cook Time45 minutes
Yields8 servings
Ingredients
2 acorn squash (about 1 1/2 lbs each), quartered, seeded
2 tbsp unsalted butter, melted, divided
1/2 tsp salt, preferably kosher or sea salt
1/4 tsp freshly ground black pepper
1 tsp chopped fresh thyme leaves
Instructions
1
Heat oven to 400° F. Line a rimmed baking sheet with nonstick foil or regular foil coated with nonstick spray.
2
Place squash skin-side down on prepared pan. Brush with about half of the butter and sprinkle with salt and pepper.
3
Roast 30 minutes or until squash is almost tender. remove from oven; brush with remaining butter and sprinkle with thyme.
4
Roast 15 minutes or until tender and light golden in spots.