Try this Roasted Acorn Squash with Brown Butter recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400F.
Cut your squash(es) in half then spoon out the seeds. Use a knife to cut a shallow criss-cross pattern in the meat of the squash. Brush the inside with olive oil, and sprinkle with 1/2 teaspoon salt. Place on a sheet pan and roast cut side. Set timer for 30 minutes.
In a small bowl or ramekin mix the remaining salt with the sugar and spices. At the 30 minute mark sprinkle the seasoning mix generously on the meat of the squash. Close the oven and roast another 10 minutes or until they are very tender with browned bits (see the pictures).
Make the brown butter. Heat a small saucepot over medium heat. Add in the 4 tablespoons of butter, cut up into pieces so it melts evenly.
Whisk continuously. It will bubble, then foam, then you will see it get brown on the bottom of the pot. Remove it while it’s a light brown color. Continue whisking it and pour it into a jar, ramekin, etc.
Remove your squash from the oven and pour the brown butter over it! Dig in!
Recipe Notes:
To make this Whole30, omit the sugar. Use ghee instead of butter for the brown butter.
To make this AIP use coconut sugar, cinnamon, ground ginger, and carob for the seasoning. Instead of brown butter sauce, use Toasted Coconut Butter.
For me low carb or keto folks if you have 1/4 squash (half of a half) this recipe is 9.5 net carbs (13g total).
To make it vegan use Miyoko’s Creamery Butter for the Brown Butter or Toasted Coconut Butter
Nutrition
SERVING SIZE: Half a Squash
CALORIES: 210
SUGAR: 5g
SODIUM: 97.5g
FAT: 14g
CARBOHYDRATES: 26.3g
FIBER: 7.2g
PROTEIN: 1.9g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (936g) | ||
Recipe Makes: 1 | ||
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Calories: 780 | ||
Calories from Fat: 445 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.4g | 66 % | |
Saturated Fat 29.7g | 148 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 122mg | 38 % | |
Sodium 5005.8mg | 173 % | |
Potassium 3047.8mg | 80 % | |
Total Carbohydrate 91.6g | 27 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 77.8g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 780
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