Go Back
Print
Spiced Roasted Acorn Squash
Prep Time
10 mins
Cook Time
40 mins
 

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.

Course: Side Dish
Keyword: acorn squash, fall, plant based, vegan
Servings: 4 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 425°. Spread 1 tablespoon Country Crock Plant Butter on cut sides of each squash half.
  2. In a small bowl combine brown sugar, cinnamon, salt and nutmeg. Sprinkle evenly over squash.
  3. Arrange squash, cut sides up, on a large baking sheet and roast 30 minutes.
  4. Sprinkle pecans over squash and roast 10 more minutes or until squash is tender.
Recipe Notes

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.