Lemon-Herb Acorn Squash
Roasted acorn squash is one of those easy sides that makes a whole plate look more considered. A lemony garlic-herb butter turns the caramelized edges glossy and savory, giving this mild squash all the character it needs without burying its natural sweetness.
Ingredients
Method
- Heat oven to 400°F. Rub cut sides of squash with Ellbee's Extra Virgin Olive Oil and season with salt and pepper. Place cut-side down on a sheet pan and roast until tender, 35 to 40 minutes.
- Stir Ellbee's Butter Olive Oil, Ellbee's Lemon Zest Gourmet Garlic, lemon zest, a small squeeze of lemon juice and parsley together.
- Turn squash cut-side up and brush generously with the garlic-herb butter. Return to oven for 5 minutes until sizzling and glossy.
- Serve warm with an extra shower of parsley and black pepper.
Notes
Time: 55 min
Kitchen tip: Choose squash that feel heavy for their size. The flesh will be sweeter and silkier once roasted.
