Less-is-More Acorn Squash

Sometimes, the less you do in the kitchen, the better the outcome. This week we're roasting acorn squashes with garlic butter. It's barely even a recipe, but it sure is good!

Inspired by our friends Kathy Brennan and Caroline Campion and their book KEEPERS!

Inspired by our friends Kathy Brennan and Caroline Campion and their book KEEPERS!

Garlic-Parsley Butter Roasted Acorn Squash
Serves 4

2 acorn squash
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 garlic clove, finely chopped
1/2 teaspoon dried red pepper flakes
2 tablespoons chopped flat-leaf parsley

Preheat the oven to 425°F.

Halve the squash and scoop out the seeds. Rub the oil all over the squash, then sprinkle the cut sides with a large pinch of salt and pepper. Roast the squash, cut-sides down, on a parchment or silpat-lined baking sheet until golden and tender, 35 to 40 minutes. 

Ian KnauerComment