Roasted Acorn Squash
User Reviews
5
Roasted Acorn Squash
Description
This recipe uses halved and seeded acorn squash cut into half-inch slices. The squash is topped with a butter-based sauce containing brown sugar, fresh orange juice and zest, ground cinnamon, ginger, smoked paprika, and chili powder. When baked at 400 degrees Fahrenheit, the squash softens and the sugar caramelizes lightly, enhancing natural sweetness.
Alongside the squash, pumpkin seeds tossed with olive oil and spices including smoked paprika, black pepper, salt, and optional cayenne are toasted until lightly crisp. Fresh sage leaves are quickly heated in a skillet to release aroma and flavor. The seeds and sage can be combined with or served atop the squash slices for added texture and a herbal touch.
This side dish combines the natural sweetness of acorn squash with warm spices and bright citrus, suitable for fall or winter meals. It pairs well with roasted meats or grains.
Substitutes like kabocha or butternut squash can be used with similar results. Leftover squash stores well in the refrigerator for up to five days and reheats easily in a microwave for a quick side.
Ingredients
For the Squash
- 2 acorn squash cut into 1/2 inch slices
- 6 Tablespoons brown sugar divided
- 1 orange for juice and zest
- 6 Tablespoons butter
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- pomegranate arils arils (seeds) from 1 pomegranate
- 4-6 sage leaves
For the pumpkin seeds
- 4 Tablespoons pumpkin seeds
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- cayenne pepper optional, pinch
Instructions
- Preheat the oven to 400 degrees farenheit. Line a cookie sheet with aluminum foil and spray with non-stick cooking spray.
- Cut the squash in half lengthwise and scoop out the seeds. (You can save the seeds for toasting; check the notes.) Cut the squash into half inch slices. Lay the squash slices on the cookie sheet.
- Melt the butter in a small bowl, add 4 Tablespoons brown sugar, juice from the orange, cinnamon, ground ginger, smoked paprika, and chili powder. Stir to combine and spoon over the squash slices. Sprinkle the remaining 2 Tablespoons of brown sugar over the top.
- Place the pan in the oven and bake for 12 to 15 minutes, until fork tender.
- Place the pumpkin seeds in a small bowl and drizzle with the olive oil. Add the salt, pepper, smoked paprika, and the pinch of cayenne (if using) and toss to coat. Spread on a baking pan and bake for 3 to 5 minutes at 400 degrees until just slightly toasted.
- Heat a small skillet over medium high heat. Add the sage leaves and toss, until just slightly toasted. Watch carefully as they can burn quickly.
- Place the squash on a serving plate. Sprinkle with the toasted pumpkin seeds, pomegranate arils, toasted sage leaves, and orange zest.
Notes
- This recipe also works well with kabocha or butternut squash as substitutes.
- Roast pumpkin seeds by rinsing and drying seeds removed from the squash if not using store-bought ones.
- Prepackaged pomegranate seeds save time, but fresh can be used for garnish and added flavor.
- Store leftover roasted squash in an airtight container in the refrigerator for up to 5 days and reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 309mg | 13% |
| Potassium | 746mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin A | 1275IU | 26% |
| Vitamin C | 32mg | 36% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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