Grab a sharp knife. With confidence and tenacity slice off the stem end and base of the squash.

Step 1:

Stand the acorn squash on one of the cut ends to serve as a stable base. Slice it in half, from top to bottom.

Step 2:

Scoop out all of the seeds and stringy stuff with a metal spoon. A grapefruit spoon works great for this!

Step 3:

Step 4:

Using your sharp knife again, slice each half into wedges.

In a small bowl, add extra virgin olive oil, ground ginger, and maple syrup, and whisk until combined.

Step 5:

Step 6:

Place the acorn squash wedges in a pile on a parchment paper lined baking sheet and toss with the maple syrup mixture.

Spread the squash out evenly on a large baking sheet. Roast for 40 minutes at 400°F, flipping the squash wedges halfway through.

Step 7:

While the squash roasts, make the yogurt sauce. Combine plain yogurt, lemon zest, garlic, salt, and pepper in a bowl. Set aside.

Step 8:

Once the squash has finished roasting, it's time to make the browned butter! Place butter in a light-colored saucepan over medium heat.

Step 9:

Melt the butter, continually stirring just until you notice the milk solids in the butter beginning to turn a deep golden brown.

Step 10:

Add the pecans and stir quickly to combine.

Step 11:

Immediately pour the browned butter and pecans into a bowl to prevent the butter from continuing to cook.

Step 12:

Time to plate it up! Spread the yogurt sauce on a serving platter, reserving a small amount for drizzling on top of the squash.

Step 13:

Arrange the roasted squash wedges on top of the yogurt sauce.

Step 14:

Drizzle and spoon the browned butter and pecans over the squash. Sprinkle with fresh chopped flat-leaf parsley.

Step 15:

Drizzle the remaining yogurt mixture over the squash. Serve warm or at room temperature.

Step 16:



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