5 from 12 votes
Roasted Acorn Squash
Roasted Acorn Squash is prepared simply by halving, deseeding, and roasting the squash cut side down to soften the flesh. The skin need not be removed prior to roasting and peels easily afterwards. Served with various toppings such as honey cinnamon, tahini molasses, or feta with honey and parsley, the dish offers different flavor profiles from sweet to savory. Roasting at 400°F brings out the natural sweetness and a tender texture in the squash.
Prep Time
15 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
4
Calories:
279 kcal
Course:
Side Dish
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 279
% 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.