Eosinophilic Esophagitis Friendly Acorn Squash with Brown Sugar Butter
Total time1 hr
Prep time10 min
Cook time50 min
4.9(4)
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Learn more →Ingredients
4 servings
- 2 medium acorn squash (about 1 ½ lb each), halved through the stem and seeds removed
- 1 tbsp olive oil
- ¼ tsp salt
For the brown sugar butter
- 3 tbsp unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 tbsp packed light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp black pepper
For serving
- flaky sea salt, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large rimmed baking sheet with parchment paper or foil.
- 2
Brush the cut sides and cavities of the squash halves with olive oil and sprinkle with salt. Place cut-side down on the prepared baking sheet.
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