Low Carb Brown Sugar Butter Acorn Squash
Deliciously sweet acorn squash is roasted with a good coating of brown sugar and salted butter. The squash is cut in half and scooped of its seeds. Once cleaned, the squash halves are scored with a sharp knife. Scoring the squash allows the brown sugar butter mixture to seep into the squash during the roasting process. You will love how the sweetener accentuates the sweetness of the squash! Acorn squash is a great Low Carb side dish that is perfect to pair with so many Keto and Low Carb recipes. It also stores in the fridge nicely and can be reheated easily to add to a protein to make a complete meal.
How to Make It
Step 1
Preheat the oven to 400 F. Use a sharp chef’s knife to cut the acorn squash in half lengthwise. Use a big spoon to scoop the seeds out of the center. Discard the seeds.
Step 2
Use the knife to make a crosshatch pattern in the flesh of the acorn squash.
Step 3
Fill the center of the squash with half of the brown sugar sweetener and salted butter. Roast the squash for one hour. Check the doneness of the squash with a paring knife. If the knife goes through easily, the squash is cooked.
Ingredients
- Acorn squash
1.25 lb
- Brown Sugar Replacement
0.25 cup
- Butter
3 tbsp