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
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Preheat oven to 350 degrees F.
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Line a baking sheet with parchment paper and set aside.
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Slice the acorn squash in half and remove the seeds using a spoon.
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Lay the half acorn squash cut-side-down on a cutting board and slice into 1/4 inch slices parallel to the stem.
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Arrange the slices in a single layer on the prepared baking sheets.
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Pour olive oil over the top of the acorn squash and sprinkle with all the spices listed on the ingredients section.
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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, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
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 😉
The site is still completely loaded with ads including pop-ups. You page loads terribly and made me go to a different site for an acorn squash recipe. I humbly suggest that you take these complaints seriously.
I’m sorry you feel this way. I hope you understand that I’m only able to provide free content/recipes on this site because of the ads. But I’ll talk to my ad network to see what we can do to give you a better experience on my site. Thanks.
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 😉
Very nice post you have shared on your blog stream peaky blinders. Thanks for the useful information.
Thanks for the recipe, this is much better than simply roasting the squash after cutting in half. The slices are easier to season completely and much easier to eat. I like to also add a drizzle of honey to each slice.
So happy you liked it 😉
Damn I will try that today 🙂
You’ll love it!
This year I’ve become more interested in root vegetables, the spices for this can be used for many products especially scallops, prawns and artic char. Next time add chili flakes. Visited the farmers market today picked up an usual type of squash Ives never seen before and mini bulb turnips! Aside from the difficulty off slicing; thumbs up!!!!!!!!!
Great. happy you like it 😉
Your acorn squash recipe says “Lay the half acorn squash cut-side-down and slice into 1/4 inch slices parallel to the stem.” But pictures show slices across where the stem would be, not parallel. Probably makes no difference for the cooking – hey! heat is heat, regardless of which way you slice the squash.
It makes no difference for the cooking. I’ve made this recipe citing the squash in both ways and it always works.