We back baby! And I’ve got another epic but foolproof thanksgiving side dish for ya. Brown sugar crusted acorn squash. Roasted acorn squash is great all by itself, but this is a whole new level of tasty. I know it sounds fancy, but this is one of those Thanksgiving sides you just really can’t mess up. To add to the “fancy” factor, I like to serve it up with Burrata. This is such a simple and easy way to impress the fam without much effort.
Now, what I love about roasting squash is that usually, what you do to one squash, you can do to most of them, in terms of seasoning or flavor. The key components to roasting any type of squash, in my opinion, is salt, pepper, some type of fat and herbs (fresh or dried). That is pretty much the base when it comes to prepping squash to roast. From there, the sky is the limit really. Depending on whether you want something more sweet or savory, here are a few combinations that I enjoy.
FLAVOR COMBINATIONS FOR ROASTED acorn SQUASH
- Salt, pepper, herbs de Provence and olive oil. Herbs de Provence is simply a combination of herbs that usually includes rosemary, thyme, basil, lavender, oregano and tarragon. The combination of herbs adds a unique earthy flavor to the squash and it is absolutely to die for. If you can’t find herbs de Provence, you can definitely use rosemary or thyme.
- Salt, pepper, butter, olive oil, brown sugar and herbs. This is the combination we are using today and I’ve coined it brown sugar crusted acorn squash. It really is a touch of sweet and savory and I am obsessed.
- Butter or ghee, cinnamon and maple syrup or honey. This is simple and kid friendly but so delicious.
Don’t be afraid to experiment with different flavor combinations. As the squash is roasting, it builds up a lot of flavor. So just have fun with different fats, herbs and spices. You’ll be surprise the flavors you fall in love with.
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Acorn squash rubbed with brown sugar, sage and butter then roasted it perfection and served with burrata cheese.
To begin, preheat the oven to 425˚F.
Thoroughly scrub the skin of each squash with cold water and fruit and vegetable wash if you have any. Cut each squash in half lengthwise. Scoop out the seeds and then cut each half into two. Transfer the squash to a baking sheet. You can line your sheet pan with parchment paper for easier cleanup if you like.
Brush the insides of the squash pieces with the butter and olive oil and season with a few pinches of salt and pepper. Sprinkle the brown sugar and sage leaves on the inside of the squash and transfer the pan to the oven.
Roast the squash for 35-40 minutes or until the squash is tender and soft.
Remove the squash from the oven and allow it to cool for a few minutes.
Serve with burrata cheese (optional) and drizzle a little olive oil and a pinch of black pepper over the cheese. ENJOY!
This makes for a great side dish and pairs well with many different proteins or other dishes. Make it a part of your Thanksgiving menu today!
Keywords: Roasted acorn squash, brown sugar crusted acorn squash