Roasted Acorn Squash

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Roasted Acorn Squash

A delicious, healthy substitute to complete your holiday table.


Begin by preheating your oven to 350° F. Cut your squash in half lengthwise. Using a spoon, scrape out seeds and discard. Place squash halves cut side down and slice into 1 inch slices. Pour the wine or broth into a 2 quart rectangular baking dish and add garlic. Arrange the squash slices in the dish, overlapping as needed. Sprinkle with salt and pepper and cover.

Bake, covered, for 40 minutes. Remove from oven, uncover, and sprinkle with 1 tablespoon rosemary. Bake uncovered for 10-15 minutes or until the squash is tender and slightly browned. Transfer the squash to a serving platter, reserving the liquid in the dish.

Add butter and remaining rosemary to the liquid in the baking dish and stir until the butter is melted. Spoon over squash on the platter and serve warm. Enjoy!


Medium Acorn Squash
3/4 cup
Dry White Wine or Vegetable Broth
Garlic Cloves, thinly sliced
2 tbsp
2 tbsp
North Shore Living® Rosemary, finely chopped
Salt & Pepper

Time to cook

65 minutes