Roasted Acorn Squash
User Reviews
5
Roasted Acorn Squash
Description
Roasted Acorn Squash starts with cutting the squash in half and removing the seeds, then seasoning with olive oil, salt, and black pepper. The squash halves are roasted cut side down to soften the flesh. After an initial roasting, a mixture of melted butter, honey, and cinnamon is brushed on, and the squash is roasted further to develop a caramelized, sweet glaze. This approach highlights the natural sweetness and soft texture of the acorn squash while the cinnamon adds warm spice notes.
The finished squash works well as a comforting side dish alongside meats or grains. Leftovers can be repurposed cold in salads, made into creamed soup, or lightly fried for texture. The seeds can also be saved and roasted separately as a snack. The squash can be prepared in advance and freezes well for extended storage.
For seasoning variations, warm spice blends like pumpkin or apple pie spice can replace cinnamon. Roasting seeds requires oil and seasoning at moderate heat for 15-20 minutes. Preparing squash in advance is convenient; keep it refrigerated until cooking.
Ingredients
- 2 small acorn squash or 1 large, about 2 lbs
- 1 teaspoon olive oil
- salt to taste
- black pepper to taste
- 2 tablespoons butter melted
- 1 tablespoon honey
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 400°F. Line a large pan with parchment paper.
- Cut acorn squash in half lengthwise and scoop out the seeds.
- Brush squash with olive oil and season with salt and pepper. Place face down in a baking dish and cook for 15 minutes.
- While the squash is cooking, melt the butter, honey, and cinnamon in the microwave.
- Once done, remove the squash from the oven and flip them over, brushing them with the butter mixture and cooking for another 15 minutes.
- Garnish with fresh herbs if desired.
Notes
- To add variety, swap out the cinnamon for warm spice blends such as pumpkin or apple pie spice.
- Save and roast the seeds separately by seasoning with oil and spices, then baking at 350°F for 15-20 minutes.
- You can cut and prepare the squash ahead of time to streamline cooking day.
- Leftover roasted squash is tasty cold in salads, in soups, or lightly pan-fried.
- Roasted squash freezes well and can be kept frozen for up to 10 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162 | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 57mg | 2% |
| Potassium | 753mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 966IU | 19% |
| Vitamin C | 24mg | 27% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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