I don’t know whats going on in the rest of the country, but here in North Dakota the weather has started to cool down, the leaves are changing and it is finally Fall. This means that it is past due time to set the zucchini down, stop spiralizing everything, and start roastin’ some acorn squash!
I love winter squash because they are so hardy and keep for so long. Most fresh ingredients go rancid quickly during the winter (at least produce that gets shipped all the way to North Dakota), but winter squash can keep out for a while without going bad.
Acorn squash is a great substitute for anything starchy, like potatoes, in a number of recipes and it has such great flavor. Roasting acorn squash brings out the natural sugars that pairs really well with herbs like rosemary.
This is an extremely simple recipe for acorn squash. The kind of recipe that doesn’t really need a recipe or an exact amount of ingredients. The only thing you need besides the squash, is dried rosemary, salt, pepper, crushed walnuts and a little bit of honey. The crushed walnuts were added on top of the squash during the last 8 minutes or so of roasting. They add a nice crunch to the otherwise soft texture of the acorn squash. These flavors combined make for a sweet and savory side dish that is perfect for the cool weather and that the whole family will enjoy!
- 2 Large sized Acorn Squash
- Dried Rosemary
- About 2 T. Honey, warmed
- Oil for Roasting
- Handful of Crushed Walnuts
- Salt & Pepper
- Preheat the oven to 350 degrees.
- Cut open the squash by slicing lengthwise through the body until you can pull it apart with your hands. Don't try to cut through the stem. Using a spoon, scoop out the seeds and then slice the squash into 1" thick wedges.
- Lay the wedges out on a parchment lined baking sheet. Drizzle with olive oil to coat, and sprinkle generously with salt, pepper and dried rosemary on both sides. Drizzle a little bit of melted honey over the wedges.
- Roast in the oven for about 15 minutes, flip, and roast for an additional 10 - 15 minutes until tender. During the last 8 minutes or so, sprinkle the crushed walnuts over the top of the squash.