Sometimes the simplest things are the best things. My recipe for Spiced Roasted Acorn Squash is perfectly delicious in its simplicity. And it may just be one of the easiest recipes that you’ll ever make. There’s no need to peel or cut up the acorn squash. All you need to do is halve them and remove the seeds. Microwaving the squash for a minute or two make them easy to cut in half.
Hang on to those seeds. I love to coat them with olive oil and salt and roast them for a super crunchy treat or you can use them to top the finished dish.
To make this squash side, lightly coat the squash halves with Country Crock Plant Butter, then season with a simple blend of brown sugar, cinnamon and a pinch of nutmeg, then roast to perfection. Couldn’t. Be. Easier.
Top these spiced squash halves with pecans for crunch or to make this recipe satisfying enough for a plant based main dish.
This Spiced Squash recipe is perfect for Thanksgiving. The squash can be prepped ahead and then popped into the oven when needed. The cooked halves can be cut into smaller pieces for easy serving.
Sometimes the simplest things are the best things. This recipe for Spiced Roasted Acorn Squash is perfectly delicious in its simplicity. Acorn squash is lightly coated with Country Crock Plant Butter, seasoned with a simple spice blend, then roasted to perfection. Adding pecans to the squash makes this satisfying enough for a main dish.
- 2 medium acorn squash, cut in half crosswise and seeds removed
- 4 tablespoons Country Crock® Plant Butter with Olive Oil, divided
- 4 teaspoons packed brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- pinch nutmeg
- 1/2 cup coarsely chopped pecans
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Preheat oven to 425°. Spread 1 tablespoon Country Crock Plant Butter on cut sides of each squash half.
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In a small bowl combine brown sugar, cinnamon, salt and nutmeg. Sprinkle evenly over squash.
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Arrange squash, cut sides up, on a large baking sheet and roast 30 minutes.
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Sprinkle pecans over squash and roast 10 more minutes or until squash is tender.
To easily cut squash, cut 2 or 3 slits in each squash and microwave 1 to 2 minutes to soften. Let cool before cutting in half. To prevent squash halves from 'wobbling', cut a thin slice off the bottom of each squash half to allow it to stay upright. Be careful not to cut too much off the bottom so the plant butter-sugar mixture doesn't seep out during cooking.
