The Ingredients:
- 2 medium acorn squash
- ¼ cup extra-virgin olive oil
- 1½ tsp. kosher salt
- 1 tbsp. unsalted butter
- ¼ cup plain bread crumbs
- 1 small shallot, thinly sliced
- 1 tbsp. dark-brown sugar
Preheat oven to 450°. Cut each squash in half lengthwise. Scoop out and discard the seeds. Cut each half lengthwise into four wedges, and arrange on a sheet pan, with cut sides facing down. Drizzle with half the olive oil, and sprinkle with half the salt. Flip and repeat. Place the pan in the oven and roast for 50 minutes, or until the pointed edges appear golden brown and crisp. Meanwhile, melt the butter in a small pan over medium heat. Add the bread crumbs and cook, stirring continuously, until they are completely toasted, 2 to 3 minutes. Immediately remove to small bowl, let cool and toss with the brown sugar. Arrange the cooked squash on a platter, and sprinkle with the bread-crumb mixture.
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