Easy Roasted Acorn Squash Recipe
Easy roasted acorn squash recipe is a delicious and simple Fall side dish. It’s made of acorn squash, and a sprinkling of spices.
Acorn Squash
This roasted acorn squash will for sure please everybody in your house and it will change the minds of those who don’t even like squash vegetables. Why am I so sure about that? Well, would you believe me if I tell you that I was never a squash fan? True, I used to say that I didn’t like acorn squash even though I’ve never EVER tried acorn squash in my life. I know sounds crazy, but growing up in Brazil I’ve never tried it because we don’t have acorn squash down there. And when I moved to Canada I was never curious to try it. I think it was easier to me to say “I don’t like it” and that’s all.
Roasted Acorn Squash
So, yesterday I went to my local grocery store and I decided to give it a try. OMG I’m so glad that I gave it a chance because I LOVED it. I swear to you. This Roasted Acorn Squash recipe is just amazing. It’s a bitsweet, tender, tasty, rich and delicious! And you won’t believe how easy it is to make roasted acorn squash. I just love all the flavours that you get from roasting acorn squash with spices like paprika, garlic powder and dried oregano. So yummy!
How to cook acorn squash:
It’s super easy to roast an acorn squash. And all what you need to do is:
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a baking sheet with parchment or aluminum foil id you prefer.
- Place the acorn squash on a cutting board and using a sharp knife, slice the acorn squash in half. Then, remove the seeds using a spoon.
- Lay the half acorn squash cut-side-down and slice into 1/4 inch slices parallel to the stem.
- Now it’s time to bake it by arranging the slices in a single layer on the prepared baking sheets, pouring olive oil over the top of the acorn squash and sprinkling with the spices you prefer (black pepper, paprika, garlic powder, onion powder, cumin, coriander and so on.)
- Roast for 40-50 minutes, until the squash slices are fork-tender. Serve warm or at room temperature. Enjoy!
Can you eat acorn squash skin?
Oh yes, absolutely. After you roast it for at least 40 minutes, the skin becomes edible and delicious. It is healthy too. The acorn squash skin provides lots of phytonutrient benefits and fiber as well.
How to cut an acorn squash:
Cutting an acorn squash to cook can be a little hard and tricky because of the tough shell. So, follow the tips below to cut it easily and safely.
- Place the acorn squash on a cutting board and using a sharp knife, slice the squash in half. It will take some strength and force to cut it, but if you cut it slowly and straight down, you will get it.
- Once you slice the acorn squash in half, using a metal spoon, scoop out all of the seeds and membrane from each of the acorn squash halves.
- You can bake the acorn squash halves and stuff it with a delicious filling. Or you can lay the squash down, flat-side down, and slice into 1-2 inch slices for roasting.
- You don’t need to peel acorn squash before cutting or preparing it. Then, simply roast how I explained above or on the recipe box.
Two More Acorn Squash Recipes to Try:
Easy Roasted Acorn Squash Recipe
Ingredients
- 1 medium acorn squash
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and ground black pepper
- Fresh parsley chopped for garnishing — optional
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper and set aside.
- Slice the acorn squash in half and remove the seeds using a spoon.
- Lay the half acorn squash cut-side-down on a cutting board and slice into 1/4 inch slices parallel to the stem.
- Arrange the slices in a single layer on the prepared baking sheets.
- Pour olive oil over the top of the acorn squash and sprinkle with all the spices listed on the ingredients section.
- Roast for 40-50 minutes, until the squash slices are fork-tender.
Nutrition Information
Amount per serving (1/4) — Calories: 78, Fat: 4g, Saturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 106mg, Potassium: 402mg, Carbohydrates: 10g, Fiber: 2g, Protein: 1gIf you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
This is beautiful. I love the horizontal slices through the squash. Are they hard to eat this way?
Not at all. They are very soft and delicious 😉
Muito delícia
Você iria adorar 😉
Is it me or does others have difficulty reading recipes on this site because of the many interference pop up ads.
It seem to get worse each time I enter this site.
Annoying as hell.
I used to read the recipes for hours at a time but now I eventually get to read one and go to another site.
Sorry guys.
Thanks for your feedback, Robert. I talked to my ad network and they remove the pop up ads. For me it’s very important that my readers get a good experience on my site. Hope it helps 😉
Thank you so much for this easy, delicious recipe. I’ve had acorn squash in the past and loved it. I bought a frozen dinner of black beans, quinoa, and butternut squash. I can do this, I said! The butternut was too big, too expensive, so I got an acorn squash. With your recipe, I’m positive it will be so much better than the frozen dinner. Try it; you’ll like it.
You’re very welcome 😉