Browned Butter & Parmesan Acorn Squash Wedges
The first thing I cooked in our new home was acorn squash. When I wandered into Whole Foods, exhausted from unpacking, I immediately spotted the seasonal vegetable display and instantly knew that is what I needed to make. Squash is one of our favorite fall vegetables and I cook it as often as possible when it is available. I like to prepare it simply, roasted with oil and sprinkled with a little browned butter and Parmesan. I love the sweet flavor and autumnal aroma that wafts through the kitchen as it roasts.
Cooking this up earlier the night was one of the most comforting things I’ve done in a long time. For most of September I was concentrating on packing, discarding, and planning for the new house. While it was exciting, it was also stressful, and there was very little down time. Whenever I had a moment to myself I was making to-do lists for the house preparation, or attempting to neatly organize our books into piles for different rooms in the house. I cooked a little here and there, but it was nothing consistent like I prefer. Now that we are starting to get up and running I am looking forward to getting back in the rhythm at the stove.
This simple fall recipe is just that: dead simple. It doesn’t require any complicated techniques mostly because I love the way squash tastes as-is. The extra sprinkling of Parmesan gives it just a hint of salty to contrast the sweet and the browned butter gives it a lovely nutty overtone. I served these with a little baked chicken and an easy salad. It was nothing gourmet or over the top, but it was homey and warm. Just the way I want to start out the season in our new abode.
A delicious and easy recipe for acorn squash.
- 1 large acorn squash cut in half, then cut into 5 wedges per half, discard seeds and strings
- 1 pinch kosher salt
- vegetable oil
- 4 tablespoons unsalted butter
- ¼ cup coarsely grated Parmesan (I use Sargento)
- 1. Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil.
- 2. Lightly coat each squash wedge with a teaspoon or so of vegetable oil. Then sprinkle with a pinch of kosher salt. Roast the squash for 25 to 30 minutes, or until browned and softened.
- 3. While the squash is roasting heat the butter in a small skillet over medium-low heat. Keep cooking until lightly browned and nutty smelling, then remove it from the heat and allow to cool slightly.
- 4. Once the squash has finished roasting allow it to cool slightly. Then drizzle each wedge with a touch of browned butter and a pinch of Parmesan. Serve immediately.