Roasted Acorn Squash with Brown Butter and Parmesan
Roasted acorn squash slices are drizzled with brown butter, a touch of honey and topped off with lots of Parmesan cheese. It's such a simple combo, but wow is it delicious!
Equipment
Ingredients
- 3 pounds (1350 g) acorn squash (about 2 small ones)
- 2 tablespoons (30 ml) extra-virgin olive oil
- Kosher salt
- ½ -1 teaspoon crushed red pepper or to taste
- ¼ cup (25 g) grated Parmesan cheese
- 3 tablespoons (45 g) butter
- 1 tablespoon honey
- ¼ cup fresh Italian parsley leaves
- 2 green onions thinly sliced
Instructions
- Place oven rack in the lower half of the oven and preheat oven to 425 (220C) degrees.
- Use a large heavy knife to slice off the stem and bottom ends of the squash. Slice squash in half and scoop out the seeds with a spoon. Slice the squash into 1-inch wide slices. Cut them in half if they're larger than 4-inches wide.
- Toss the slices with the olive oil, 1 ½ teaspoons salt and red pepper. Arrange cut-side down on a large rimmed baking sheet without crowding (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 the cheese over the squash.
- Heat a small skillet over medium heat. Add the 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 the honey.
- Transfer the squash to a serving platter, using a spatula to grab all the cheesy bits. Top with the parsley and green onions. Pour the hot honey butter over the squash and serve.
Video
Notes
- Leftover squash keeps well for 3-5 days. Keep refrigerated in covered container.
- Reheat in a 350 degree oven for 15 minutes.
Nutrition
Calories: 161kcalCarbohydrates: 26gProtein: 3gFat: 6gSodium: 95mgFiber: 4gSugar: 1g
