Acorn squash has always been one of my favorites. I find that many people like to cook squash with cinnamon, brown sugar, maple syrup, etc. I’m more of a savory squash fan. This preparation is how my mom used to make it when I was growing up. I think it makes a perfect side dish, or a simple vegetarian main, with a nice salad on the side. Thanks, Mom.
1 medium acorn squash
1 medium shallot, diced
1 tablespoon butter, divided (optional)
1 tablespoon olive oil
Salt and pepper
Preheat oven to 375 and adjust rack to the lower middle slot.
Cut squash in half from stem to tip. Note: the stem is very hard – avoid cutting directly through the stem. Scoop out seeds and discard (or roast separately with a little salt for a crunchy snack).
Place empty squash halves cut-side up on a foil-lined baking sheet. Brush the cut edges and well lightly with olive oil. Place half the diced shallot in each piece of squash and top each with ½ tablespoon butter. Sprinkle with salt and pepper.
Bake for 45mins-1hour. When done, squash will be lightly caramelized and soft throughout.
Allow to cool slightly before serving. Can also be refrigerated for up to 3 days.