Roast acorn squash couldn’t be any easier and it’s a perfect side dish for a Fall dinner.
Slice in half and remove the seeds then cut into sections following the natural shape of the squash.
Drizzle the sections with olive oil.
Sprinkle with a kosher salt and run into a preheated 350′ oven for about 30 minutes.
Remove from the oven and drizzle with honey.
Toss some chopped fresh rosemary on top and
a little salted butter.
That’s it! So easy and so delicious.
Here’s what you’ll need:
2 tablespoons olive oil
1 teaspoon kosher salt
1 1/2 tablespoons honey
2 teaspoons chopped rosemary
2 tablespoons salted butter