Fall vegetables make me so happy. Acorn squash is one of those hearty, meaty vegetables that was made for cool October nights. There are many things you can do with an acorn squash, but for the recipe we are taking the easy way out and roasting it with onions to create a simple and delicious meal, perfect for weeknight dinners!
ROASTED ACORN SQUASH
2 acorn squashes
1 large onion (more if desired)
2-3 tbsp olive oil
1/2 c parmesan cheese
2-3 tbsp honey (I love to use Mike’s Hot Honey)
1/2 c sliced almonds (optional)
Salt, pepper, garlic powder, and herbs to taste
Preheat oven to 400. Cut acorn squash in half and remove seeds. Slice halves into thin “half moon” pieces and lay on a baking sheet. Cube onion. Mix squash, onion, olive oil, parmesan cheese, honey, and seasonings. Roast for 25 minutes, turned halfway and adding sliced almonds if using.
LEMON BUTTER RICE
2 large bags “Boil In Bag” Rice (use whatever rice you want here, this is just easy!)
1-2 Lemons, juiced
1 stick butter
Salt to taste
Cook rice. Keep on stovetop and add butter, lemon juice, and salt. A little garlic powder is delicious, as well! Enjoy!
Foodie & Co. 