Conjure the aromas of fall by roasting acorn squash with butter and thyme.
- Total: 40 min
- Active: 10 min
- Yield: 4
Ingredients
1 large acorn squash, rinsed (about 11/2 pounds)
4 tablespoons unsalted butter, melted
1 teaspoon fresh thyme leaves, minced, plus sprigs for garnish
Kosher salt and freshly ground black pepper
Directions
- Preheat oven to 425 degrees F.
- Halve the squash and scoop out and discard the seeds and strings. Cut the halves into 1-inch-thick wedges.
- Arrange the squash wedges on a baking sheet, brush them with butter and sprinkle with the thyme, 1 teaspoon salt and a few grinds of pepper. Roast the squash wedges until they are brown and tender, about 35 minutes.
- Transfer the squash wedges to a serving platter, garnish with thyme sprigs and serve warm or at room temperature.
