Roasted acorn squash is a dish that is served in the fall. It is often served as a side dish for Thanksgiving dinner, but it can also be served as a dessert. The squash is cooked after it’s cut in halves with oil or butter and sometimes brown sugar or a drizzle of maple syrup, which gives a crispy texture and a sweet flavor. This easy side dish can be made ahead of time and reheated before serving, making it an easy dish to prepare for a large group of people. If you’re making acorn squash soup, or stuffed acorn squash, you also start by roasting the squashes. And in this recipe here, I’m showing you how to do it!
Why We love This Recipe
This roasted acorn squash recipe is a go-to for its simplicity and rich flavors. It takes just 10 minutes to prep, making it quick and easy. It turns tender and sweet when roasted, and a little olive oil gives it a rich touch. Simple seasonings like salt and pepper highlight the squash’s own good taste. What’s awesome is that this recipe is flexible. Like cheese? Add some grated parmesan before it hits the oven. Want a kick? Toss in some paprika or cayenne. And if you like things a bit sweet, a little brown sugar or some maple syrup can do wonders. Beyond being tasty, this dish is also good for you. Acorn squash comes packed with good stuff like vitamin C, potassium, and fiber. It’s a versatile choice, fitting in as a side or even as the main event for a vegetarian meal. This roasted acorn squash recipe is versatile enough for any get-together or just a cozy dinner at home. With its quick prep time and health benefits, it’s a dish that’s sure to win over any crowd.
Ingredients Needed
Here’s what you need to roast acorn squash: Complete list of ingredients and amounts can be found in the recipe card below.
Acorn Squash: When buying acorn squash, look for a squash that’s heavy for its size, with a dull and smooth exterior, and no soft spots or wrinkles. Oil: I like to use olive oil (not extra virgin), but feel free to use other oils like avocado oil, or melted butter if you prefer. Salt and Pepper: To add seasoning to the squash! Other ideas include grated parmesan, spices, garlic powder, brown sugar or maple syrup.
How To Roast Acorn Squash
Storing Tips
Allow the roasted acorn squashes to cool down completely, then store in an airtight container in the fridge for up to 3-4 days. To reheat, place under the broiler for a few minutes or until the squashes are warmed up with light brown edges.
Topping Ideas
Acorn squash doesn’t need much, and can be delicious on its own! But if you’re looking to add some toppings, I have a few ideas for you:
Spices: Smoked paprika, ground cumin, ground cinnamon, cayenne powder, chili powder. Cheese: Add a sprinkle of grated parmesan cheese, crumbled feta cheese, or shred some mozzarella and cheddar and place the squash under the broiler for a few minutes to melt the cheese. Nuts and Seeds: Toasted pecans, almonds, and pepitas are all great ideas! Sweet: A drizzle of maple syrup or brown sugar can be added before baking, and will add a sweet flavor and a slightly crispy exterior. Herbs: Go for freshly chopped parsley, cilantro, or basil leaves. Crispy sage leaves would also be delicious (and festive!). Or go for dried herbs or Italian seasoning.
I hope that you spot acorn squashes next time you go grocery shopping, and enjoy roasting them and eating them per the recipe below! Let me know in the comments if you’ve tried this or tried my cheesy stuffed acorn squash recipe. Enjoy! © Little Sunny Kitchen
