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Roasted Acorn Squash
Naturally sweet, caramelized and healthy, roasted acorn squash is an easy side to get on the table whether weeknight dinner or holiday. Sweet or savory.
Prep Time
10 mins
Cook Time
40 mins
Servings:
4
squash halves
Calories:
142 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 acorn squash about 1 1/2 pounds each, medium
- 4 teaspoons extra virgin olive oil
- ¼ to ½ teaspoon kosher salt
- 1 ½ tablespoons pure maple syrup or light or dark brown sugar, optional
Instructions
- Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment pepper
- Lay a squash on its side on a cutting board. With a sharp, sturdy knife, slice it in half through the stem and tip end (I like to insert the point of my knife in the center where there is a natural divot, then work my way to each end from there). With a spoon, scoop out and discard the stringy insides and seeds.
- Arrange the halves cut-sides up on the prepared baking sheet. Drizzle each half with 1 teaspoon olive oil and use your fingers or a pastry brush to rub the oil onto the flesh evenly. Sprinkle with salt—use 1/2 teaspoon if you are adding maple syrup/brown sugar; reduce to 1/4 teaspoon if you are not. If desired, drizzle with pure maple syrup (or sprinkle with brown sugar).
- Roast acorn squash for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Let cool for a few minutes. Enjoy hot with a sprinkle of additional salt to taste.
Cup of Yum
Notes
- TO STORE: Store leftover acorn squash in an airtight storage container in the refrigerator for 4 to 5 days.
- TO REHEAT: Rewarm roasted acorn squash on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen.
Nutrition Information
Serving
1squash half
Calories
142kcal
(7%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Potassium
765mg
(16%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
791IU
(16%)
Vitamin C
24mg
(27%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 squash halves
Amount Per Serving
Calories 142
% Daily Value*
| Serving | 1squash half | |
| Calories | 142kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Potassium | 765mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 791IU | 16% |
| Vitamin C | 24mg | 27% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.