Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
Growing up, my mom would halve acorn squash, scoop out the seeds, and fill it with butter and brown sugar, and yes, this counted as one of our veg servings for the day! Since childhood, acorn squash has always held a special place in my heart, so I wanted to update this nostalgic recipe to be slightly healthier (but not too much!) and a little bit more...adult. Infuse butter with thyme for a more herbaceous flavor, and then glaze with honey for a healthier sweetness. Finish with goat cheese for a creamy tanginess that brings the whole dish together!
1 ea acorn squash
2 Tbs unsalted butter
2 tsp thyme leaves, picked
2 tsp kosher salt
1 Tbs honey
tt crumbled goat cheese
1. Preheat oven to 375F.
2. Melt the butter in a small pot with the thyme leaves. Do not allow to foam or simmer.
3. Trim the stem off of the acorn squash, then turn onto the flat cut-side and slice the squash in half.
4. Scoop out the seeds, then slice the squash evenly into ½ - 1 inch slices.
5. Line a baking sheet with foil or parchment paper, then liberally brush with the melted thyme butter. Spread the squash slices around the baking sheet, then brush with the rest of the thyme butter, making sure that the thyme leaves are also on the squash (don’t leave them in the bottom of the pot!). Season with salt.
6. Place the sheet tray in the oven for about 20 minutes, until the squash is starting to turn golden, then carefully take the baking sheet out of the oven. Drizzle the honey over the squash, then place back in the oven for another 15-20 minutes, until the squash is golden and cooked through.
7. Remove from the oven and transfer the squash to a plate, then crumble goat cheese over the top and serve!
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