If you could ever find an excuse to eat dessert for dinner, this recipe is it. A quick brittle comes together on the stove using a few ingredients – butter, honey, sesame seeds, and vinegar – and gets spooned over deliciously caramelized acorn squash. Your side protein can be ice cream, I won’t judge.

Pro-tip: watch my how-to video on how to make this here.

INGREDIENTS:

2 medium acorn squash

2 tbsp. olive oil

1 1/2 tsp. salt

4 tbsp. unsalted butter

1/4 cup/34g sesame seeds

2 tbsp. honey

1 tsp. apple cider vinegar

DIRECTIONS:

Preheat oven to 425ºF/220ºC. Cut acorn squash into 1-inch (2.5 cm) wedges; first by cutting squash in half and removing seeds, and then cutting each half into four pieces lengthwise, and each piece into half. Toss squash wedges in a large bowl with olive oil and 1 tsp. salt, ensuring each wedge is evenly coated. Place squash on a rimmed baking sheet and bake for 30-35 minutes, or until squash is tender and slightly browned.

Just before the squash is done baking, melt butter in a small saucepan over med-high heat. Once butter starts to foam, add in sesame seeds and begin to stir constantly, until butter starts to brown and yield a nutty aroma. Add in honey, 1/2 tsp. salt, and apple cider vinegar, and mix for about 30 more seconds, until honey and butter become homogenous. Remove saucepan from heat. Note: if the glaze cools, the honey and butter may separate; if this occurs, simply reheat on the stove, mixing constantly until back together.

Plate squash wedges and spoon honey-sesame brittle glaze over, layering squash and glaze so each squash piece is coated. Serve while hot.

store: In an airtight container in the fridge for up to 4 days.

diet: vegetarian, gluten-free

eat it with: labneh for a tang, vanilla ice cream for dessert, or alongside roasted chicken as a side dish.