Roasted Acorn Squash with Browned Butter

Servings: 4

Ingredients:

2 whole acorn squash
1 tsp salt
8 Tbs Humboldt Organic Salted Butter
4 Tbs brown sugar
4 Tbs hazelnuts, chopped
1 tsp cinnamon
8 fresh thyme sprigs

Directions:

  1. Preheat oven to 375 F.
  2. Cut acorn squash in half (thru stem). Remove the seeds and scrape the inside with a spoon until clean.
  3. Place squash on a deep baking sheet with the insides facing up. Add 1/2 Tbs of butter to the center of each squash and sprinkle salt evenly over squash. Pour about a cup of water onto the baking dish (this will help the squash cook fully).
  4. Bake for 30 minutes.
  5. Remove from oven and brush acorn squash with melted butter. Add another 1/2 Tbs of butter to the center of each squash and 1/2 Tbs brown sugar.
  6. Bake for 30 minutes.
  7. Remove from oven and brush acorn squash with melted butter. Add another 1/2 Tbs of butter, 1/2 Tbs brown sugar plus chopped hazelnuts and thyme sprigs to the center of each squash.
  8. Broil on high for 2-4 minutes until squash starts to brown slightly.
  9. Serve immediately in halves or slices.