Roasted Acorn Squash Bowls

by Kitchen Ladies

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One of my favorite fall and winter side dishes is a roasted acorn squash. As a kid I never liked sweet potatoes as the only time I remember having them was at Thanksgiving baked with marshmallows and brown sugar (Ok, I am quietly gagging right now) so the same goes for the squashes… cut the sugar out and trust me, the taste is great.

Simple:

1. Pre heat oven to 400 degrees.

2. Fill a baking dish with about 1/4-1/2 inch of water.

3. Cut an acorn squash in half (doesn’t matter which way) and scoop out the seeds. If the halves don’t sit flat then cut a slight bit from the bottom to help them lay flat.

4. Place the halves face up in the baking dish and place 1 tablespoon of butter into each little acorn bowl adding sea salt and pepper to taste.

5. Roast in the oven for 1 hour or until soft.

6. Remove and serve.

xo Mama Ferg

Acorn Bowl collage