Thanksgiving is my favorite holiday to plan a menu for. I love fall flavors and all the seasonal veggies. Of course, we have our staples like homemade Mac & cheese and a sweet potato dish, but I love throwing in a new and different recipe every year. I have tried roasting a ton of different veggies over the years, like butternut squash, Brussels Sprouts and Green Beans, but last year I tried a new seasonal fave, Acorn Squash. This recipe was so crazy delicious that it has quickly moved to the staple list list at Thanksgiving. The combination of the slightly sweet squash with the savory brown butter and subtle tang from the vinegar make this dish so flavorful, you will definitely be going back for seconds.
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Recipe:
STEP 1: Preheat the oven to 400 degrees and prepare 2 baking sheet by lining with foil.
STEP 2: Trim the bottoms and tops of each acorn squash, then cut in half. Cut 1″ slices out of each half and place in a large bowl.
STEP 3: Add extra virgin olive oil, salt and pepper to the bowl and toss to coat the squash.
STEP 4: Spread the squash between the 2 prepared pans and bake for 40 minutes. Rotate sheet halfway through.
STEP 5: While the squash is cooking, prepare the butter by adding it to a small saucepan.
STEP 6: Heat butter over medium-low heat until melted. Continue to cook, stirring constantly, until butter starts to turn brown in color and little bit start to form.
All Clad Saucepan // Pot Holder
STEP 7: Remove from heat and pour into a small bowl and add the vinegar. Stir.
STEP 8: When squash is done, drizzle butter mixture over squash and place on a serving platter.
STEP 9: Sprinkle with parsley and enjoy.
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Printable Recipe:
Roasted Acorn Squash with Brown Butter
Adapted from Southern Living
Ingredients
- 3 (1lb) acorn squash
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 stick butter
- 1 teaspoon white balsamic vinegar
- 2 tablespoons parsley
Instructions
- Preheat oven to 400 degrees and prepare 2 baking sheets by lining with foil.
- Trim the bottoms and tops of each acorn squash, then cut in half. Cut 1" slices out of each half and place in a large bowl.
- Add extra virgin olive oil, salt and pepper to the bowl and toss to coat the squash.
- Spread the squash between the 2 prepared pans and bake for 40 minutes. Rotate sheets halfway through.
- While the squash is cooking, prepare the butter by adding it to a small saucepan.
- Heat butter over medium-low heat until melted. Continue to cook, stirring constantly, until butter starts to turn brown in color and little bits start to form.
- Remove from heat and pour into a small glass bowl and add the vinegar. Stir.
- When squash is done, drizzle butter mixture over squash and place on a serving platter.
- Sprinkle with parsley and enjoy.
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