Ingeredients:
2 acorn squash (about 1 pound each)
2 tablespoons extra-virgin olive oil
1/4 teaspoon grated fresh nutmeg
2 tablespoons honey
8 sage leaves, chopped
Salt and freshly ground black pepper
Instructions:
Preheat the oven to 350°F. Split the squash in half and scrape out the seeds with a spoon. Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections. Toss the squash with the olive oil, nutmeg, honey, and sage leaves. Lay the squash pieces, cut sides down, on a baking sheet. Bake for 30 to 40 minutes or until the squash flesh begins to turn golden brown and is tender. Season the squash with salt and pepper.
Arrange the squash on a serving platter.
Recipe Card
- 2 acorn squash (about 1 pound each)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon grated fresh nutmeg
- 2 tablespoons honey
- 8 sage leaves (chopped)
- Salt and freshly ground black pepper
- Preheat the oven to 350°F. Split the squash in half and scrape out the seeds with a spoon. Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections. Toss the squash with the olive oil, nutmeg, honey, and sage leaves. Lay the squash pieces, cut sides down, on a baking sheet. Bake for 30 to 40 minutes or until the squash flesh begins to turn golden brown and is tender. Season the squash with salt and pepper.
- Arrange the squash on a serving platter.
-
3 Ingredient Blueberry Dump Casserole: The Unbelievably Easy Dessert That Disappears Fast
You don’t need a dozen ingredients, a stand mixer, or complicated steps to create a dessert that will have your husband (and everyone else) going back for thirds. Just dump frozen raw blueberries straight into a casserole dish with three simple ingredients, bake, and watch magic happen. This Blueberry Dump Casserole is a cross between…
-
Canadian Cheese Soup: The Velvety, Bacon‑Infused Comfort Classic
When the temperature drops and you crave something deeply satisfying, nothing hits like a bowl of Canadian Cheese Soup. This is not a thin, boxed cheese soup — it’s a rich, lager‑laced, sharp‑cheddar chowder with smoky bacon and a velvety smooth texture that warms you from the inside out. Made famous by the Le Cellier…
-
Creamy Corn Potato Casserole: The Side Dish That Disappears Every Time
Some side dishes are forgettable. This one is not. Creamy Corn Potato Casserole is the kind of recipe that earns a permanent spot in your holiday and weeknight rotation. With just a handful of humble ingredients – diced Yukon Gold potatoes, cream‑style corn, and plenty of sharp cheddar – you get a bubbling, golden, spoonable…