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.


~ 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


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2 Responses to Roasted acorn squash with rosemary and honey

  1. Thanks for sharing your thoughts on The Wanna be Country Girl blog.
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  2. mika says:

    I agree! Very easy to prepare and looks delicious.
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