We know you’ll be making this roasted acorn squash recipe again and again, so we suggest that you PIN it to a favourite board, BOOKMARK the page for future reference and SHARE it with friends and followers on your socials. Perhaps its most compelling attribute: it is really, really delicious.It pairs perfectly with everything from vegetarian dishes to meat, poultry, and seafood main courses.Our easy roasted acorn squash is enhanced with a quick sauté of nuts and fruit.Simplicity – there are only two steps in making this dish.Acorn squash is low in calories but high in nutrients.This sensational side dish is worthy of mention for many reasons. Wait until you try this delicious ROASTED ACORN SQUASH WITH FRUIT AND NUTS. Divide the topping between the pieces of squash, spooning onto each. To serve: Transfer squash to an attractive presentation plate or platter.Add pecans and dried fruit, tossing them about in the pan to cook for 2 minutes. Prepare the topping: Melt butter in a small skillet over moderate heat.Transfer to oven and bake for 1 hour or until browned and tender.
Place onto a parchment-lined baking sheet, cut sides facing up. Brush quarters with vegetable oil and sprinkle with salt and pepper. Cut each in half from stem to end, then scoop out and discard seeds. 1 tablespoon fresh sage, cut into thin strips.2 acorn squash (about 1 pound), seeded and quartered.
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