Roasted & Mashed Acorn Squash Recipe. Use as a side dish, or make it a meal!
For a long time, I haven’t been the biggest fan of winter squash. Perhaps it was just the recipes I’ve tried, I’ll admit that. But I have a pretty firm belief that if you throw enough butter and/or bacon at anything, eventually you can make it taste pretty darn good. I think I’ve succeeded with this acorn squash recipe.
The basic idea of this acorn squash recipe is to slather the squash in butter, drizzle it with honey, sprinkle some cinnamon and roast it like this:
Then, peel the insides out and mash it up like mashed potatoes for a delicious side dish like this:
It’s delicious, and could be eaten by itself, or used as a side dish – perhaps roasted chicken or grilled steak. And very filling!
Here is the recipe:
Roasted & Mashed Acorn Squash
- 1 Acorn Squash, around 2lbs
- 2 tablespoons butter, room temperature
- 2 tablespoons honey
- 1/8 teaspoon cinnamon
- pinch salt
- Preheat oven to 400°F
- Slice acorn squash lengthwise and scoop out the seeds with a metal spoon.
- Place the squash in a roasting pan cut side up (so it appears like a bowl) and coat each side of the squash with 1 tablespoon of butter.
- Drizzle 1 tablespoon honey over each side of the squash
- Sprinkle cinnamon over both sides of the squash.
- Add a pinch of salt to each side of the squash
- Roast at 400°F for about an hour, basting at least once.
- Remove from oven and pour out the melted butter/juice that has formed in the squash into a bowl. Scoop the squash out of the skin with a spoon and add to the same bowl. Mash the cooked squash with the butter/juice.
- Taste test to see if you would like to add additional salt or butter.
- Serve and enjoy!
Recipe from domesticsoul.com