Looking for new side dishes is always difficult, especially during the holidays! With all the holiday treats I’ve been consuming I knew I needed a good vegetable side dish.
Acorn squash isn’t a vegetable I’ve had too many times, but I just couldn’t turn this recipe away. It’s so delicious this could almost be served as a dessert on your Thanksgiving table!
How to pick the right acorn squash
To be totally honest, this was my first experience baking acorn squash. I picked up a few different shapes and sizes not knowing what I was looking for or what was best for baking.
Of course I had to look up what to look for when finding a good edible acorn squash. Here are a few suggestions I found:
- Almost completely green in color
- Very firm
- No overly ripe or soft spots
- Blemish free
- Mold free (I feel like this one is obvious but we’ve all brought home a moldy pineapple on accident!)
Trick to Cutting Acorn Squash
Be warned, cutting an acorn squash in half is NO joke. I finally had to call in the big guns (my husband insisted I put that) to help me get the knife all the way through!
On my second squash I discovered a trick that made my life a whole lot easier when cutting through the acorn squash.
Pop your squash in the microwave for 1 minute to soften the peel and you cut right through!
A good knife set doesn’t hurt either. Here’s a set of affordable sharp knives we like to use when cutting vegetables!
Step by Step instructions to make Roasted Acorn Squash
- Prep the squash by cutting it in half, scooping out the seeds, and scoring the middles.
- Butter the squash, sprinkle brown sugar, drizzle with honey.
- Cook for one hour at 400 degrees.
- Remove from oven and spoon juices that have fallen to the middle over outside of squash and top with pecans.
- Bake for 10 more minutes until squash is soft.
Squash Recipes on Six Sisters’ Stuff
Here are a few more delicious squash recipes!
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Have you checked out our YouTube channel?
In this video we’re making another favorite holiday side dish, Smashed Potatoes!