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It’s always tough to come up with a side that compliments your main dish. Especially during the week when you just don’t have the brain capacity to come up with something on the fly. This recipe is incredibly simple, delicious, and can be made in 20 minutes.
Tonight we had boneless pork chops from Aldi which were absolutely delicious and incredibly reasonable in terms of cost. I’m not usually a huge pork chop person. Most of the time when I cook pork chops they come out dry and tasteless but these were juicy, flavorful, and had the perfect amount of fat.
I happened to have an acorn squash laying around which goes excellent with pork and I’ve made this recipe before.
Honey Roasted Acorn Squash
January 5, 2021
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 acorn squash
- 2 tbs olive oil
- 1 tbs apple cider vinegar
- 2-3 tbs honey
- salt
- pepper
Instructions
- Preheat oven to 400 degrees.
- Cut acorn squash in half and scrape out pulp with a grapefruit spoon.
- Place each half face down on a cutting board and slice 1/4 inch wedges. No need to peel the skin of the squash. This part is edible and tender when cooked.
- Place wedges in a bowl and toss with all ingredients, then place on a sheet tray making sure none of the squash is overlapping.
- Roast for about 15-20 minutes or until fork tender.
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