Its Thanksgiving time and we all want easy dishes with a bit of elegance. A tasty treat, easy as (frozen) pie and a natural fancy pants is serving up acorn squash in its shell. I love, love, love the sweetness of fresh squash in the autumn. Yes, it could take up some prime real estate in your oven on Turkey day if you’re serving a group, but if you’ve got the space, this is a gobble-gobble great way to go!
Buttered Acorn Squash in its Shell
Each squash serves 2
- Acorn Squash
- fresh rosemary
Slice squash in half. Scoop out seeds. Pierce squash inside wells with a fork about 4-6 times, depending on size. Try not to pierce through the outer skin. Slice butter into squash halves, about 1 Tbs per half depending on taste preferences. Lay one stalk of rosemary in squash well, and sprinkle with a pinch of salt and pepper.
Place on a baking sheet into a preheated oven of about 350-400 degrees. (You can roast these with other dishes in the oven if there’s space, so the temp variation is for that. Bake for about an hour, or until the squash tests soft with a fork, or as we like to say, forkable!
Happy Thanksgiving everyone!