Roasted Acorn Squash
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
279 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Roasted Acorn Squash
Description
This Roasted Acorn Squash recipe requires cutting the squash in half and removing seeds, then brushing with olive oil before placing cut side down on a baking sheet. Roasting at 400°F for 45 minutes softens the flesh until easily pierced by a knife. Alternatively, slicing into 1-inch thick pieces and roasting for 30 minutes while flipping halfway produces smaller roasted pieces. After roasting, the edible skin can be removed easily if desired. Several topping options are provided: a honey cinnamon drizzle, a blend of tahini and grape molasses, or a mix of crumbled feta, honey, and fresh parsley, allowing for sweet or savory variations. Leftovers can be stored in an airtight container in the refrigerator for up to four days and reheated in a low oven to retain texture.
Ingredients
- 1 acorn squash
- 2 tbsp olive oil
Honey cinnamon topping:
- 2 tbsp honey
- 1 tsp cinnamon
Tahini molasses topping:
- 2 tbsp tahini
- 2 tbsp grape molasses you can use date molasses as well
Feta honey topping:
- 1/2 cup feta cheese crumbled
- 1 tbsp honey
- 1/3 cup parsley chopped
Instructions
- Preheat the oven to 400 degrees F and coat a baking sheet with cooking spray.
- Cut the acorn squash in half using a sharp chef's knife. Using a spoon, remove the seeds and stringy bits inside.
- To roast acorn squash halves, brush them with the olive oil and place them on the baking sheet, cut side down. Roast for 45 minutes. The squash is ready once you can easily insert a knife into it.
- To roast acorn squash slices, place the squash half cut side down on the cutting board. Cut the squash into 1-inch thick pieces and place them on the baking sheet. Brush with more olive oil and roast in the oven for 30 minutes, flipping halfway through.
- Top roasted acorn squash with honey and cinnamon, tahini and molasses or feta, honey and parsley.
Notes
- Peeling the acorn squash before roasting is unnecessary; the skin softens and peels off easily after roasting.
- Store leftover roasted squash in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers in the oven at 280°F for 15 minutes to maintain flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 17mg | 6% |
| Sodium | 227mg | 9% |
| Potassium | 604mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 902IU | 18% |
| Vitamin C | 19mg | 21% |
| Calcium | 172mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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