You no longer have to think about which side to serve when you know there is one Roasted Acorn Squash. Here’s a hero who can step in anytime for a healthy and easy site!
Putting together a main course is challenging enough, but when you also have to prepare a side dish, you might want to wave the white flag at the end of an already long day.
Help is here with this easy Roasted Acorn Squash recipe.
Sure, you can steam a side of packaged, frozen veggies.
Or say, “Damn, no veggies tonight; I’m too tired.”
Let me save your brain cells and tell you exactly how to bake the best acorn squash and why this vegetable is a worthwhile addition to your meal.
Why Make Acorn Squash
- budget friendly. A generally inexpensive crop, acorn squashes keep fresh for 2 to 3 months at room temperature, so don’t hesitate to stock up.
- filling. I find them as filling and satisfying as a baked potato.
- Nutritious. Acorn squash is healthy! They have vitamin C, fiber, iron, folic acid, potassium and B1 to name a few of their nutrients.
- Versatile. They’re modest for any weeknight dinner, but can rise to a prestigious side dish at the Thanksgiving Christmas table. In addition to roasting, acorn squash can also be mashed, stuffed, and enjoyed in casseroles. I also love them as a soup in this Acorn Squash Soup or stuffed for an entree, like Stuffed Acorn Squash with Sausage.
- they taste good! No force feeding a vegetable you don’t like. Acorn squash tastes wonderfully nutty and a little sweet. you will love her
How to Roast Acorn Squash
The best way to prepare the perfect acorn squash is roasted!
It’s as easy as slicing, brushing, seasoning and frying. The results are delicious.
You can flavor it plain with salt or make it a little sweeter with brown sugar or maple syrup.
The ingredients
- acorn squash. Choose a pumpkin with dull and dark green skin (a little orange is fine), one that feels heavy for its size (heavy = moist!), and weighs less than 3 pounds (the bigger the drier and stringier it is). Avoid squashes that are mushy or have soft spots.
- Extra virgin olive oil. To make it toasted with a caramelized glaze. Don’t skimp, or the squash could become dry or scorched.
- Salt. Sometimes simple seasoning is best.
- maple syrup. For an optional extra natural sweetness, you can add pure maple syrup. Brown sugar can also be used.
How to slice an acorn squash for roasting
A big enough and sharp knife plus a little muscle will cut these babies right in half.
- Lay the squash on its side on a cutting board.
- Insert the tip of your knife into the center of the squash where there is a natural indentation.
- Cut in half until you reach the airy center of the pocket, then work your knife from end to end. Turn over and cut through the rest.
- Feel free to pull apart when almost severed, leaving the stem on one half; no need to cut the stem.
- Scoop out the fibrous interior and seeds and discard (or save the seeds to make a toasted snack!)
The directions
- Cut the acorn squash and scrape out the seeds.
- Rub olive oil over the squash and sprinkle with salt and maple syrup (or brown sugar if using).
- Roast the acorn squash for 40 minutes at 400 degrees F. ENJOY!
seasoning variations
Don’t worry about the spices as acorns are naturally aromatic, but if you like:
- Sprinkle with parmesan cheese, garlic powder, salt and pepper for extra flavor.
- Add garam masala for a little Indian flavor.
- Boost the spices with chili powder, cumin, and/or cayenne pepper for a little spiciness.
- Add an Italian vibe with a blend of oregano, garlic, and butter.
storage tips
- To store. Store leftover roasted acorn squash in an airtight container in the refrigerator for 4 to 5 days.
- To warm up. Reheat roasted acorn squash on a baking sheet in the oven at 350 degrees F or in the microwave.
- Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Reheat frozen food.
Meal prep tip
Prepare the acorn squash a day in advance, cut into slices and add olive oil and spices. Store in an airtight container in the refrigerator until ready to cook.
What to serve with roasted acorn squash
Acorn squash is a healthy, tasty, and easy side dish to round off a meal, such as B. a meaty main course, fried chicken or fish.
Recommended tools to make this recipe
The chef’s knife of all chef’s knives
This 8″ chef’s knife is a workhorse. Prepare all your oven vegetables with ease. With a durable blade and ergonomic polypropylene handle, this knife stays sharp and feels good in your hand.
Each side situation is solved with simply roasted acorn squash.
Turn your dinner dilemma from waving the white flag into merry dancing.
frequently asked Questions
Yes! No need to peel. Another reason why preparing an acorn squash is a breeze.
Yes! Just as you could eat a potato skin for extra fiber and nutrients if you wish, you can eat the skin of an acorn squash. After frying they are soft. If you’d rather not eat the skin, just throw it away.
Acorn squash halves are best fried cut sides high. When they are down they will steam more than roast and be a bit mushy.
Acorn squash is done roasting when the edges begin to wrinkle and the flesh is tender. Allow about 40 minutes at 400 degrees F.
- 2 medium acorn squash about 1 1/2 pounds each
- 4 teaspoon Extra virgin olive oil
- 1/4 to 1/2 teaspoon kosher salt
- 1 1/2 tablespoon pure maple syrup or light or dark brown sugar, optional
- TO STORE: Store leftover acorn squash in an airtight storage container in the refrigerator for 4 to 5 days.
- TO WARM UP: Reheat roasted acorn squash on a baking sheet in the oven at 350 degrees F or in the microwave.
- FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Reheat frozen food.
Portion: 1crush halfCalories: 142kcalCarbohydrates: 28GProtein: 2GFat: 4GSaturated Fatty Acids: 1GPolyunsaturated fat: 1GMonounsaturated fatty acids: 3GPotassium: 765mgFiber: 3GSugar: 4GVitamin A: 791ieVitamin C: 24mgCalcium: 79mgIron: 2mg
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Squash is a healthy and versatile side dish!