Honey-Almond Acorn Squash


  • 1 acorn squash
  • 3 tablespoons unsalted butter
  • 2 tablespoon honey
  • 2 tablespoons ground or coarsely chopped almonds
  • a dusting of nutmeg


  1. Preheat the oven to 400 degrees.
  2. Cut the acorn squash in half and remove the seeds. (Save the seeds to make roasted pumpkin seeds.)
  3. Put the acorn squash in a baking dish or on a baking sheet, open-faced side up. I cut off a sliver of the ends to give each half a stable surface and keep them from rolling around.
  4. Divide the butter and spread it evenly on each half, including in the center well.
  5. Repeat this process for the honey, drizzling evenly over each half.
  6. Divide the ground almonds and sprinkle evenly over each half.
  7. Dust each half with nutmeg.
  8. Put the acorn squash in the oven and roast for 40 minutes, or until a fork slides into the squash easily.


Allergens: dairy