Honey boosts the natural sweetness of acorn squash. Serve this simple side with roasted chicken or pork tenderloin.
2 acorn squash (about 3 pounds)
2 tablespoons honey
4 teaspoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
How to Make It
Preheat the oven to 375°.
Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard the seeds and membrane. Cut each squash half crosswise into 2 (1-inch-thick) slices. Combine 2 tablespoons honey, 4 teaspoons olive oil, black pepper, and 1/4 teaspoon salt in a large bowl. Add squash, and toss to coat. Place squash on a jelly-roll pan coated with cooking spray. Bake at 375° for 30 minutes or until tender.
I cut the squash up into cubes, and that made it easier to serve to the kiddos. I thought it was a great way to get them to eat squash. The one year old ate half a squash all by herself! Yummy new way to make squash!
Ehhh...not awful but nothing special. Other than using a less-commonly cooked winter squash, I thought it was a tad bland, dull, and one-dimensional. Also, slicing an acorn squash into rings is a pain in the butt!