I have to say that until now, acorn squash was my least favorite squash.  Why have acorn when you could have spaghetti, or better yet butternut: the best of all squashes.  But now I have a finer appreciation for the acorn squash.  As I’ve said before, roasting veggies makes magic happen.  If you think you don’t like a vegetable, give it a good roast in the oven and you might just change your mind.

These are great as a side, but are also pretty great chopped up and put on a salad.  They’re slightly sweet, but still let the squash shine.  After the long roast, I found the skin soft enough to eat, but it’s also easy enough to cut off after roasting.

Roasted Acorn Squash

Serves 4

Adapted from Bread & Honey

• 2 acorn squash, cut in rings, seeds removed (a biscuit cutter helps)
• 4 Tbsp butter, cut into pieces
• 1/3 cup brown sugar
• Kosher salt and pepper, to taste

Preheat oven to 425°F.  Lightly grease a large jelly roll pan with cooking spray.

Spread acorn squash rings over baking sheet.  Dot the top of the squash with butter and sprinkle with brown sugar, salt and pepper.

Roast for about 30 minutes, flip rings and bake for another 25-30 minutes.