Spiced Brown Butter Acorn Squash
Remember when I posted this enticing Pumpkin Pie Brown Butter recipe?
Yes? I thought so. Well, I mentioned that I had a great recipe to make the most of your limited time during the holidays. You can take that butter recipe, halve it and keep half for your fancy table butter and use the other half for this delicious acorn squash! All you're going to do is leave out the pumpkin in half for the squash, spread it over some seasoned acorn squash quarters, sprinkle on some chopped rosemary and roast away. Voila! I don't even have to keep typing the formal recipe, that's all there is to it folks!
I will though..don't worry. I've heard oven time and temperature is important to some people...
Getting ready to go in the oven!
The squash is quartered so each slice has its own small puddle of melted brown butter in the center. It may look like a lot, but it's the perfect amount to make sure each bite has a dip in the pool of deliciousness. The rosemary adds the perfect amount of savory flavor to compliment the sweetness.
Spiced Brown Butter Acorn Squash
Brown butter and rosemary roasted acorn squash
Serves: 4 (as a side)
- 1 small acorn squash (recipe based on 1 lb squash)
- 2 tablespoons whipped pumpkin pie butter (no pumpkin)*
- 1/2 tablespoon chopped fresh rosemary
- salt & pepper, for seasoning
- Preheat the oven to 400 degrees
- Cut the squash in half vertically and scoop out the insides
- Cut each half in half vertically so you are left with 4 pieces
- Place each quarter on a baking sheet lined with parchment paper and season with salt and pepper
- Spread the whipped butter over each piece in an even layer over the flesh
- Sprinkle over the rosemary
- Roast for 35 - 40 minutes until a fork easily pierces through
- Serve immediately
- *To alter the butter recipe: Follow the recipe up until the point you are about to place the softened brown butter into the mixer with the rest of the ingredients. Instead of adding all the ingredients, add everything except the pumpkin. Beat until lighter in color and whipped, as directed. Remove half the butter (estimating is fine). Add 1 tablespoon of pumpkin to the remaining half and continue beating until combined. This will be your table butter. Measure out 2 tablespoons from the other half - you will use this for the squash.
