Acorn squash breakfast potatoes recipe
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.
-2 acorn squash, peeled, seeds scooped out and cut into bite sized pieces
-1/4 white onion, chopped
-2 sprigs Rosemary finely chopped
-Salt, pepper, garlic powder
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!