Roasted acorn squash with rosemary and honey

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.

Enjoy!

~ Caroline

Here’s what you’ll need:

Acorn squash

2 tablespoons olive oil

1 teaspoon kosher salt

1 1/2 tablespoons honey

2 teaspoons chopped rosemary

2 tablespoons salted butter