Thyme and Butter Roasted Acorn Squash

Ingredients

• Acorn squash (1 large, halved and seeds removed)
• Unsalted butter (4 tablespoons, melted)
• Fresh thyme (2 tablespoons, chopped)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Honey (1 tablespoon (optional, for drizzling))

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half and scoop out the seeds. Place the halves cut side up on a baking sheet lined with parchment paper to prevent sticking.
3. In a small bowl, whisk together the melted unsalted butter, chopped fresh thyme, salt, and black pepper until well combined and aromatic.
4. Generously brush the butter mixture over the cut sides of each acorn squash half, ensuring they are well coated for maximum flavor.
5. If desired, lightly drizzle honey over the squash for added sweetness, enhancing the natural flavors.
6. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and the edges are golden brown, creating a beautiful caramelization.
7. Remove the squash from the oven and allow it to cool for a few minutes before serving.
8. Serve the roasted acorn squash warm, either as a delicious side dish or as part of a vegetarian spread. It pairs beautifully with roasted meats, grain salads, or a simple green salad.