This post is lovingly sponsored by one of my very favorite companies to work with–Nielsen-Massey Vanillas. I was compensated by Nielsen-Massey for my time in developing this recipe and post. As always, all opinions are my own. And I really do love their products.
We made it! We’re at the final side dish for our small Thanksgiving gathering! All that’s left is dessert, for which I’m totally making you wait ’til Monday. Or, not; maybe I’ll stick it up on Saturday, who knows? I think you might be grocery shopping for your Thanksgiving meal this weekend, so I don’t want you to miss an opportunity to pick up ingredients. Go ahead and buy a can of pumpkin. That’s the only hint I’ll give you. Oh, and white chocolate. Grab some of that, too.
So this roasted acorn squash may seem like an afterthought since the dawning of my melting sweet potatoes recipe. But I think when you taste them, you’ll agree they’re both delicious and they deserve equal real estate on your Thanksgiving plate. Even if it’s just a ring or two, you’re going to want to toss them on your plate. Wait, are we playing ring toss with acorn squash on Thanksgiving? I think so.
Since it’s the holidays, I usually get all fancy and buy some vanilla bean paste. My friends at Nielsen-Massey sent me a bottle of their finest, and when I’m not drinking it with a straw, I slather it on acorn squash. And toasted, buttered bread. And I make curly cues with it in my oatmeal. I’ve even been known to drizzle it in a Bourbon cocktail. It just goes with everything.
The thing I love about this recipe is that it’s easy to scale up or down. I plan on one acorn squash per two people. That’s generally a smidge too much, but it will give you a few leftover rings for the next day. But when you slater acorn squash in vanilla bean paste, brown sugar, salt, and olive oil, you just may not have any leftovers!
Take a squash…
…and slice it in half and clean out the seeds.
Slice them into pretty rings. I leave the skin on. It gets meltingly tender in the oven.
Grab your bottle of Nielsen-Massey pure vanilla bean paste, and smooch it before opening.
Add 2 teaspoons of vanilla bean paste to the bowl, followed by 2 tablespoons of brown sugar, and two big pinches of salt. (This is for one squash, or two servings. Double it, as needed. I’ll paste the recipe below in an amount to serve 4).
Drizzle in 2-3 tablespoons of olive oil, and whisk everything together. Brush all of the squash with the mixture until evenly coated.
Aren’t they pretty? Now, roast at 425-degrees for 15 minutes, flip each ring, and roast for another 15 minutes.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 acorn squash
- 4 teaspoons Nielsen-Massey pure vanilla bean paste
- 4 tablespoons light brown sugar
- 4 big pinches salt
- 4-5 tablespoons olive oil
- Preheat the oven to 425.
- 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.