Every fall I see these acorn-shaped squashes at the market, and I think, "hmmm...I wonder if those are any good", and then I walk away. I'm never sure what to do with them, and stuffing them seems like a major project for what I have always considered as a side dish. But then I saw this recipe for acorn squash that keeps them simple and delicious while still being a quick side to get on the table. And it all just works. The vanilla bean is a beautiful addition, and the squash really takes to the light sweetness from the brown sugar. I think this would work perfectly with some roasted chicken, plus get you your starch and vegetable in one dish.
Vanilla Bean Roasted Acorn Squash
From Dessert for Two blog
2 acorn squash
4 teaspoons pure vanilla bean paste
4 tablespoons packed light brown sugar
4 big pinches sea salt
4 to 5 tablespoons olive oil
Preheat the oven to 425°F.
Slice the acorn squash in half, and scoop out the seeds. Lay the flat part of the squash down on the cutting board, and slice it into rings.
In a medium bowl, whisk together the vanilla bean paste, brown sugar, salt and olive oil. Brush the vanilla mixture over both sides of the squash rings. Roast for 15 minutes, flip each ring, and roast for another 15 minutes. Serve warm.
Makes 4 servings
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