Baked Acorn Squash with Savory Herb Butter
This quintessential autumn side dish features acorn squash roasted until tender and golden, then finished with a luscious compound butter infused with fresh rosemary, thyme, and garlic. It is a simple yet gourmet-style preparation that highlights the natural sweetness of the squash, making it a perfect, wholesome addition to any meal, from weeknight dinners to special holiday gatherings.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
- Yield: 2 servings
- Category: Dinner
- Method: Roasting
- Cuisine: North American
- Diet: Vegetarian
Ingredients
1 medium acorn squash
2 tablespoons unsalted butter, softened
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, leaves picked and chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut the acorn squash in half and scoop out the seeds and stringy pulp.
In a small bowl, combine the softened butter, rosemary, thyme, garlic powder, salt, and black pepper, mixing until well incorporated.
Place the squash halves cut-side up on a baking sheet.
Distribute the savory herb butter evenly into the cavity of each squash half.
Bake for 30 to 40 minutes, or until the flesh is fork-tender and slightly caramelized.
Remove from the oven, brush the melted butter over the flesh, and serve warm.
Notes
Select an acorn squash that feels heavy for its size to ensure it is fresh. You can substitute fresh herbs with dried versions if necessary, using 1 teaspoon of each instead of a tablespoon. Store leftovers in an airtight container for up to 3 days.