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Roasted Acorn Squash
Experience the warm, nutty flavor of Roasted Acorn Squash, a dish that brings the essence of autumn to your table. Sliced in half and roasted to perfection, this delightful side dish boasts a tender, caramelized interior that pairs beautifully with any main course. Whether served as part of a holiday feast or a simple weeknight dinner, its vibrant colors and comforting taste are sure to impress your guests. Historically, acorn squash has been enjoyed by Native Americans and is a staple in many fall-inspired dishes, making it a true seasonal favorite.
Servings: 4
Ingredients
- Acorn squash
- 2, halved and seeds removed
- Olive oil
- 2 tablespoons
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Maple syrup (optional)
- 1 tablespoon (for a touch of sweetness)
- Ground cinnamon (optional)
- 1/4 teaspoon (for added warmth)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half from stem to end and scoop out the seeds with a spoon.
- Drizzle each half with olive oil, ensuring the flesh is evenly coated. Sprinkle with salt and black pepper. For a sweeter version, drizzle with maple syrup and sprinkle with ground cinnamon.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper for easy cleanup.
- Roast in the oven for about 30-40 minutes, or until the squash is tender and easily pierced with a fork. The cooking time may vary depending on the size of the squash.
- Remove from the oven and let cool for a few minutes before serving. To serve, flip the squash halves cut-side up and enjoy their beautiful presentation.
Dietary Information
Servings: 4 • Dish Type: Side Dish • Prep Time: 10 minutes • Cook Time: 40 minutes • Calories: 150 • Fat: 7g • Carbs: 22g • Protein: 2g • Sodium: 300mg • Sugar: 3g
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