Sweet and Spicy Roasted Acorn Squash Slices

Name: Sweet and Spicy Roasted Acorn Squash Slices
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 acorn squash; 6 tablespoons unsalted butter; Zest and juice from 1 whole large orange; 4 to 6 tablespoons light brown sugar; 1 to 2 teaspoons ground cinnamon; 1 teaspoon smoked paprika; 1 teaspoon chili powder; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; ¼ teaspoon ground ginger; pomegranate arils; 4 to 6 toasted or fried sage leaves; 4 tablespoons cleaned and dried seeds; 1 teaspoon olive oil; ½ teaspoon smoked paprika; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; Pinch cayenne pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
270 kcal
Course
Side Dish, Salad
Cuisine
American

Sweet and Spicy Roasted Acorn Squash Slices

Jade Rice

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🧡🍂😋 This oven-roasted acorn squash recipe is made extra fabulous with a sweet and spicy orange-infused butter sauce. It’s topped with toasted sage leaves, pumpkin seeds, pomegranate arils, and a touch of orange zest for a festive touch. An EASY fall-flavored side dish that’s ready in 20 minutes! Perfect for weeknight dinners or put it on your Thanksgiving or Christmas menus!

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Ingredients

Servings

Squash

2 acorn squash scrubbed well, seeded, and sliced horizontally into 1/2-inch wide slices
6 tablespoons unsalted butter
Zest and juice from 1 whole large orange
4 to 6 tablespoons light brown sugar packed; divided
1 to 2 teaspoons ground cinnamon
1 teaspoon smoked paprika or regular
1 teaspoon chili powder or to taste
½ teaspoon salt or to taste
½ teaspoon freshly ground black pepper or to taste
¼ teaspoon ground ginger or to taste
pomegranate arils optional for serving
4 to 6 toasted or fried sage leaves optional for serving

Pumpkin or Acorn Squash Seeds, optional for serving

4 tablespoons cleaned and dried seeds
1 teaspoon olive oil
½ teaspoon smoked paprika or regular
½ teaspoon salt or to taste
½ teaspoon freshly ground black pepper or to taste
Pinch cayenne pepper optional and to taste

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Instructions

Squash - Preheat oven to 400F and line a baking sheet with nonstick foil for easier cleanup, and lightly spray the foil with cooking spray; set aside.
Scrub and slice two acorn squash horizontally (you can do it vertically down the grooves of the squash but for presentation in this recipe I prefer horizontal), scoop out the seeds and either save them to roast if you don't opt for pumpkin seeds or discard them. Tip - Make sure the slices are 1/2-inch wide and not thicker so the squash cooks in the indicated timeframe.
Place it on the prepared baking sheet, scattered about evenly; set aside.
Melt the butter in a microwave-safe bowl or glass measuring cup.
Add 4 tablespoons of the brown sugar, then zest the orange (taking care just to use the orange and not the white pith which is bitter) adding the zest to the butter, halve the orange and squeeze in the juice, and then add all remaining ingredients except the pom arils or sage leaves, and stir to combine.
Slowly and carefully pour this mixture over the squash, sprinkle with the remaining 2 tablespoons brown sugar, and bake for about 12 to 15 minutes, or until fork tender. Make sure to check a couple pieces for doneness. All squash will cook at slightly different rates so bake until yours is done if using another variety or even acorn since it varies.
Optionally garnish with pom arils and toasted sage leaves. Toast them by simply adding them to a dry skillet (or with 1 tablespoon olive oil if you want to fry them rather than toast them) and cook them over high heat for a couple of minutes, watching them closely since they're prone to burning and keep shaking your skillet or moving them around with a soft spatula.
Seeds, optional - Make sure either the acorn squash seeds or pumpkin seeds are cleaned and dried.
Place the seeds in a small bowl, add all the other ingredients, toss to combine, and scatter them on a baking sheet.
Bake for 3 to 5 minutes, or until just toasted. Watch them carefully since they're prone to burning.
Evenly sprinkle them over the squash slices before serving.

Notes

Storage: Extra squash will keep airtight in the fridge for up to 5 days and while you can freeze and thaw it, the texture changes to the mushy side and isn't my favorite
Extra squash will keep airtight in the fridge for up to 5 days and while you can freeze and thaw it, the texture changes to the mushy side and isn't my favorite

Nutrition Information

Show Details

Serving 1serving Calories 270kcal (14%) Carbohydrates 40g (13%) Protein 2g (4%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 5g Cholesterol 31mg (10%) Sodium 399mg (17%) Fiber 7g (28%) Sugar 25g (50%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 270 kcal

% Daily Value*

Serving	1serving
Calories	270kcal	14%
Carbohydrates	40g	13%
Protein	2g	4%
Fat	13g	20%
Saturated Fat	7g	35%
Polyunsaturated Fat	5g	29%
Cholesterol	31mg	10%
Sodium	399mg	17%
Fiber	7g	28%
Sugar	25g	50%