Make your mornings a lot more interesting with this acorn squash side dish!
We love lazy Sundays making eggs benedict with our delicious Acorn Squash side dish. This is great for breakfast, but can also be used as a side dish for dinner as well.
Acorn squash breakfast potatoes recipe
Ingredients:
-2 acorn squash, peeled, seeds scooped out and cut into bite sized pieces
-1/4 white onion, chopped
-Garlic powder
-2 sprigs Rosemary finely chopped
-Salt, pepper, garlic powder
Serves 4
Pour a generous amount of olive oil (about 3/4cm deep) into an oven-safe skillet.
Add onions. Once they start to soften (about 1 min), add acorn squash. Season with salt, pepper, garlic powder and rosemary.
Leave the squash in place to brown; resist the temptation to stir! Once the bottom is caramelized and browned, flip the squash to brown the other side. Finish by putting the pan into a 350 degree oven for 15 mins.
Tip: We read that it is easier to peel the acorn squash if you boil it in hot water for 10 minutes first. I did not try this for this recipe, but sure wished I did as peeling the acorn squash fresh took a bit longer than we were expecting. Please leave a comment if you try this out and let us know how it worked!
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