Easy way to make Roasted Acorn Squash (Warming and Hearty)

• Food: Roasted Acorn Squash
• Writer: Lizzie Green
• Content-Type: Food Blog

This season, roasted acorn squash deserves a spot on your table. It’s simple to make, filling and hearty, with a nutty flavor.

When surrounded by its brighter squash cousins, acorn squash is sometimes ignored. It’s sweet but not overly sweet, unlike butternut squash.

It pairs well with autumnal spices like cinnamon, nutmeg, and ginger, just like pumpkin.

Give acorn squash a try if you’ve had your fill of other squash kinds this fall.

Acorn squash, halved and baked, is a lovely side dish. It’s elegant enough for Thanksgiving, yet simple enough for a weeknight meal.

I’m going to show you how to make perfectly roasted acorn squash with caramelized edges and soft insides today. The technique is similar to that of roasted spaghetti squash. Let’s get started.

Acorn Squash Preparation

The first step is to cut the acorn squash in half (carefully!). Acorn squash might be a little slippery due to its rough shell and round shape.

You’ll need a sharp chef’s knife and a non-slip cutting board, such as this one (affiliate links), or you can keep your cutting board in place by placing a lightly moist tea towel under it.

Begin by making a depression line in the center of the squash. After that, sever the tip. Slicing through the top section, just near the stem, is the final step.

Scoop out the seeds and stringy parts inside with a big spoon and toss them out. Alternatively, you can roast the seeds like pumpkin seeds. The rest of the recipe may be found below!

Suggested Acorn Squash Toppings

To make roasted acorn squash great, you don’t need a lot of toppings. A dollop of butter adds some much-needed richness.

As you can see in these images, I like to sprinkle roasted squash with maple syrup and season it with cinnamon and salt.

Top your acorn squash with pepitas (green pumpkin seeds) toasted with a touch of chile pepper and salt, as well as crumbled fried sage leaves for a unique twist.

For a basic side dish, use only a handful of complementing tastes, or use several for additional impact. If you use cheese and whole grains, as I did in my Vegetarian Stuffed Acorn Squash recipe, you can serve acorn squash as a main dish.

Here are some ideas for toppings:

• Apples
• Goat cheese or Parmesan cranberries butter cheese
• Ginger or garlic
• Maple syrup or honey
• Cilantro, fried sage, and parsley
• Pecans, pepitas, and walnuts are examples of nuts and seeds.
• Black pepper, cinnamon, and chili powder are some of the spices used.
• Quinoa and wild rice are two whole grains used in this roasted acorn squash recipe.

Acorn Squash Roasted

This simple recipe will teach you how to roast acorn squash. Acorn squash, when prepared properly, may be really tasty. This recipe serves 4 people as a side dish.

INGREDIENTS

• 2 medium acorn squash
• 1 tablespoon extra-virgin olive oil, divided
• ¼ teaspoon fine salt

INSTRUCTIONS

1. Preheat the oven to 400°F and prepare a large, rimmed baking sheet with parchment paper to make cleanup easier.
2. To prepare the squash, slice it lengthwise from the tip to the stem with a sharp chef’s knife. I find it simplest to pierce the squash along a depression line in the center, then cut through the tip, and finish by slicing through the top piece immediately adjacent to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
3. Place them cut-side-up squash halves on the parchment-lined pan. Drizzle the olive oil on top of the squash and season with salt. Turn the squash over so the cut sides are against the pan and rub the oil into the cut sides.
4. Bake for 30 to 45 minutes, depending on the size of the squash until the flesh is easily penetrated with a fork. Serve warm with any desired toppings.