This easy roasted acorn squash recipe is a delicious and simple side dish for the fall. In this recipe, acorn squash is sliced, roasted and then drizzled with the most amazing sticky garlic- butter glaze! Quick enough for a weeknight, but fancy enough for your holiday table, this recipe is so versatile! Looking for more side dishes? Check out some of my favorites!Garlicky Parmesan Swiss ChardULTIMATE 3 Cheese Baked Macaroni + CheeseSpicy Roasted Cauliflower with Creamy Cilantro Dipping Sauce
Ingredients
- 1 lb acorn squash
- 1 tbsp butter
- 1 clove freshly minced garlic
- 1 tbsp cup honey
- ¼ cup apple cider
- ¼ tsp salt
Instructions
- Preheat oven to 350°F.
- Line a sheet tray with parchment paper.
- Cut the squash in half, remove the seeds, and then place flat side down and cut ¼- inch thick c-shaped wedges.
- Arrange squash wedges in a single layer on the parchments paper and set aside.
- Roast the squash for 20-25 minutes.
- While the squash is roasting, heat butter, garlic, honey and apple cider in a small saucepan over medium heat. Cook and stir until butter has melted, and the sauce has reduced slightly, about 5 minutes. The sauce should be like the texture of honey so it sticks to the acorn squash.
- Stir in salt. Set aside
- When the squash is cooked and slightly golden, remove them from the oven and drizzle with the garlic butter sauce.
Related Posts
