Ingredients

The following ingredients have 4 Servings
  • 2 Acorn Squash
  • 4 tablespoons unsalted butter, (softened)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper (fresh ground)

Instruction

  • Preheat the oven to 425ºF.
  • Use a large very sharp knife carefully cut the acorn squash in half, from stem to tip. Be very careful with this step it can rock and make you slip with the knife. I've been known to use a rubber mallet with this part.
  • Scrape out the seeds and stringy pulp from the inside of each half until clean. If you like, you can score the flesh in a cross-hatch pattern, but it's not necessary.
  • Rub 1 tablespoon of softened butter on the inside flesh of each half. Sprinkle with salt and freshly ground pepper.
  • Place the acorn squash cut side up in a large roasting pan. Fill the bottom of the pan with about 1/4-inch of water. This keeps the squash from drying out and scorching on the bottom.
  • Bake for 1 hour to 1 hour and 15 minutes.