Easy Roasted Acorn Squash
With a roasted acorn squash dish, people can say they eat vegetables and love every bite. Acorn squash offers a sweet, nutty taste perfect for those who enjoy a delicately flavored, hearty side dish. Perfectly seasoned and roasted to perfection, this healthy Autumn delight will win the hearts of carnivorous veggies and carnivores alike.
Packed with nutrients and minerals, acorn squash is a fantastic veggie. Roasted Acorn Squash is a great fall or winter side dish since it’s easy to make and pairs well with chicken or turkey dishes. It can be made up to 3 days in advance; if you’re serving Thanksgiving dinner, feel free to incorporate this into your menu. If you don’t feel like roasting the squash, you can buy it pre-cut at a grocery store. It will be cheaper (sometimes doubled) at the supermarket, but if time is of the essence, cut away, but you will need a steady hand to hold the squash while cutting it. So be careful!
Roasting acorn squash is a great way to bring out its natural sweetness. It’s also a really simple recipe, so it’s perfect for a weeknight dinner when you don’t have time to cook.
Health benefits of acorn squash
This squash is an excellent vitamin A source, essential for healthy vision. It’s also a good source of vitamin C and potassium, which help regulate blood pressure levels. Acorn squash is also high in fiber, helping to lower cholesterol by reducing blood sugar levels after meals containing carbohydrates from grains.
What to do with the seeds of the acorn squash
The seeds from your acorn squash are delicious. They’re rich in fiber and protein, making them a great snack to help you feel full longer. Cut off the acorn squash’s top to eat the seeds, remove the pulp and seeds with a spoon, then sprinkle with salt and pepper. If you have an extra minute, remove the seeds from the acorn squash halves and roast them in the oven for 15 minutes. Then, season with salt, pepper, and cinnamon (or whatever spices you like).
Ingredients for the roasted acorn squash
- Acorn Squash: one acorn sliced can easily serve 2 – 4 people, and also depending on your menu.
- Butter: I used unsalted butter for flavor and
- Salt and Black Pepper: the simple combination brings out the squash flavors – not overwhelming, just right!
- Optional herbs and spices: thyme, parsley, paprika, garlic powder. Great options for roasting and to use as toppings. My favorite is thyme. The subtleness of fresh thyme makes roasted quash one of the best side dishes for me to have on my holiday dinner table.
How to roast an acorn squash
Roasting the squash is easy. Make sure you have a sharp knife, a cutting board, and a steady hand.
- Preheat your oven to 400 degrees Fahrenheit.
- Cut the acorn squash lengthwise in half, and remove the seeds.
- With a steady hand and on a cutting board, slice each half into 1/2-inch thick slices and place the slices on a baking sheet lined with parchment paper or tin foil (this will make cleanup easier).
- Drizzle the acorn squash slices with the melted butter, salt, and pepper and bake for 20 minutes or until fork tender. Add paprika, garlic, or thyme if using.
- Ensure that the slices are well coated.
- Roast for 20 – 25mns or until the squash is tender when tested with the tip of a sharp knife
- Remove from oven, garnish with thyme or parsley, and serve hot
Notes and Tips for roasted acorn squash
- Pick a squash size you can handle and cut with a knife.
- If you don’t want to slice the squash halves, you can also roast the halves after removing the seeds.
- Make sure you wash the squash before slicing.
- Best to use melted butter and a baking brush to coat the acorn squash slices.
- You can also be bold and add any seasoning blend from NouBess.com.
This recipe is loaded with flavor and simple to prepare, but let me be honest: it looks less than appealing when you start cutting up your vegetables. But after tossing everything into the oven, you get an overwhelming sense of satisfaction from an appetizing and delicious roasted vegetable dish that you can feel good about eating.
We hope you found the recipe above and the tips in this article helpful. Acorn squash is very versatile and delicious, not to mention healthy. So be sure to add this recipe to your cooking rotation; we’ll keep you posted when we also try something new with acorn squash!
If you come up with your delicious recipes using acorn squash (or have any other suggestions), please let us know in the comment section below.
Enjoy this squash recipe with Vegetables Lasagna or a Chicken a L’Haitienne.
Easy Roasted Acorn Squash
Ingredients
- 1 large acorn squash cut in half lengthwise and seeded.
- 3 tablespoons unsalted butter melted
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- Salt and fresh ground black pepper to taste
- Chopped fresh parsley or thyme for garnish
Instructions
- Roasting the squash is easy. Make sure you have a sharp knife, a cutting board, and a steady hand.
- Preheat your oven to 400 degrees Fahrenheit.
- Cut the acorn squash lengthwise in half, and remove the seeds.
- With a steady hand and on a cutting board, slice each half into 1/2-inch thick slices and place the slices on a baking sheet lined with parchment paper or tin foil (this will make cleanup easier).
- Drizzle the acorn squash slices with the melted butter, salt, and pepper and bake for 20 minutes or until fork tender. Add paprika, garlic, or thyme if using.
- Ensure that the slices are well coated.
- Roast for 20 – 25mns or until the squash is tender when tested with the tip of a sharp knife.
- Remove from oven, garnish with thyme or parsley and serve hot.
Notes
- Pick a squash size you can handle and cut with a knife.
- If you don’t want to slice the squash halves, you can also roast the halves after removing the seeds.
- Make sure you wash the squash before slicing.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
