Harvest Acorn Squash
On October 08, 2006 in Unsorted
1 medium acorn squash
2 tablespoons butter
2 tablespoons brown sugar
1 sprig thyme
salt and pepper
- Preheat oven to 375 degrees.
- Roast squash whole on a roasting pan until tender, about an hour.
- Remove from the oven and allow to cool to the touch. Slice in half and scoop out seeds.
- Spoon 1 tablespoon of butter and brown sugar into each cavity, along with a few thyme leaves and a pinch of salt and pepper.
- Spoon butter over squash as it melts. Slice into smaller portions if desired and serve.
Makes 4 servings