C – I can’t believe this is so simple … and so good!
One of my favorite snacks recently has been roasted rosemary acorn squash. When Jim suggested one of his multi-ingredient acorn squash recipes as a side, I didn’t like his idea … it was too complicated. So I went off and created my own recipe. I’m glad I did.
Only five ingredients. I have been eating it for two weeks straight. Cut it in half. Seed it. Cut ¾ inch slices. Brush on oil, sprinkle the seasoning mixture and bake at 400 degrees for 40 minutes, turning it once. You’re done!
Roasted rosemary acorn squash. I’m loving this stuff. We had it as a side dish a few weeks ago and had plenty of leftovers. I placed the acorn squash in a leftover container and the rest was snacking history. One day, I didn’t have much to eat in the refrigerator and ended up eating ALL of the acorn squash as a quick snack.
It tastes even better when you refrigerate it with sprigs of fresh rosemary in the container.
| Roasted Rosemary Acorn Squash |
- 1 large acorn squash
- 1 Tbsp grapeseed oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 Tbsp fresh rosemary, chopped
- Preheat oven to 400 degrees.
- Cut off the top of the acorn squash. Then, cut in half lengthwise. Remove the seeds and strands.
- Slice squash into ¾ inch pieces.
- Pour grapeseed oil on squash and mix until all pieces are coated. Place a single layer of squash on a baking sheet.
- In a small bowl, mix salt, pepper and rosemary.
- Evenly sprinkle seasoning on one side of the squash. Place in oven on the bottom rack and bake for 40 minutes, turning over once at about 20 minutes. Done when golden brown and soft to the touch.
- Serve hot or cold.
- Enjoy!
It’s great.