Roasted Acorn Squash with Brown Butter
Roasted acorn squash slices slide out of the oven with deep golden edges and skin tender enough to eat. Then comes the good part: A shower of Parmesan that melts right into the hot squash, and sizzling honey brown butter to finish the platter. It's nutty, salty, and just sweet enough.
Equipment
Ingredients
For the squash
- 3 pounds acorn squash about 2 small ones
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1½ teaspoons Kosher salt
- ½ teaspoon crushed red pepper or to taste
- ⅓ cup finely grated Parmesan cheese
Honey brown butter
- 3 tablespoons (45 g) butter
- 1 tablespoon (15 g) honey
Finish the dish
- 2 tablespoons chopped parsley
- 2 thinly sliced green onions
Instructions
- Place an oven rack in the lower third of the oven and preheat to 425°F (220°C).
- Use a large, heavy knife to trim off the stem and bottom ends of 3 pounds acorn squash . Halve it top to bottom and scoop out the seeds with a spoon. Lay each half cut side down and slice crosswise into 1-inch pieces. Cut any piece wider than 4 inches in half.
- Toss the slices with 2 tablespoons extra-virgin olive oil, 1 ½ teaspoons salt and ½ teaspoon crushed red pepper. Spread them flat in a single layer on a large rimmed baking sheet with space between (use 2 sheets if you need to).
- Roast 25 minutes, or until the squash is tender (test with the tip of a knife) and golden brown on the edges. Remove from the oven and immediately sprinkle ⅓ cup finely grated Parmesan cheese over the squash.
- Heat a small skillet over medium heat. Add 3 tablespoons butter and let it melt and bubble, swirling the pan. When the butter begins to foam, turn up the heat to medium-high and cook until the butter turns amber and smells nutty — this should take just a few minutes. Remove the butter from the heat and stir in 1 tablespoon honey
- Transfer the squash to a serving platter, using a spatula to grab all the cheesy bits. Top with 2 tablespoons chopped parsley and 2 thinly sliced green onions. Pour the hot honey butter over the squash and serve.
Video
Notes
- Leftover squash keeps well for 3-5 days refrigerated.
- Cover and reheat in a 350 degree oven for 15 minutes.
Nutrition
Calories: 173kcalCarbohydrates: 28gProtein: 4gFat: 7gSodium: 116mgFiber: 4gSugar: 3g
