These pretty squash “bowls” make a light, simple weeknight meal, and they’re an easy way to make it look like you’re an effortless whiz in the kitchen, dinner party–wise. The toughest part is chopping the squash in half while keeping all 10 fingers intact, but I’ve got you covered. Simply microwave the whole squash (one at a time) for 1 to 2 minutes before cutting. This will soften the squash and make them easier to halve.
• 2 medium acorn squash
• 3 tablespoons extra virgin olive oil, divided
• 4 tablespoons (1/2 stick) unsalted butter
• 1 teaspoon kosher salt
• 1 teaspoon fresh-ground black pepper
• 4 teaspoons dark brown sugar
• 1 teaspoon chopped fresh thyme
• 4 to 5 cups wild or baby arugula
• Juice of 1 lemon
• Shaved Parmesan, for garnish
1. Preheat oven to 350 degrees with rack in center position. Line sheet pan with foil, parchment paper or silicone mat.
2. Carefully cut squash in half lengthwise (knife parallel to squash’s grooves). Scoop out seeds and fibers—you will be left with four squash “bowls.” Trim a slice off the bottom of each squash bowl so the halves sit flat on the sheet pan.
3. Place squash, cut side up, on prepared sheet pan. Drizzle insides with 2 tablespoons olive oil, rubbing to coat. Place 1 tablespoon butter in each bowl and sprinkle with 1/2 teaspoon salt, 1/2 teaspoon pepper, brown sugar and thyme.
4. Roast squash until browned in spots and fork-tender, 45 to 60 minutes. Let squash cool slightly.
5. While squash cool, place arugula in a bowl, drizzle with lemon juice and remaining olive oil, then sprinkle with remaining salt and pepper. Toss to coat.
6. Place squash on plates. Pile arugula salad high inside bowls, and top with Parmesan cheese. Serve immediately.
Try out more quick meals in Easy One-Pan Recipes.