Roasted Acorn Squash

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Roasted Acorn Squash

A delicious healthy substitute to complete your holiday table.

Directions:

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 in 1 inch slices. Pour the wine 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 dish.

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


Ingredients

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

Time to cook

60 minutes

Serves

6