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