Roasted acorn squash is the perfect fall side dish. It pairs well with baked or grilled chicken, pork, and beef. Try it! Your taste buds and family will thank you!
- 1 acorn squash
- 1/2 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground pepper
- Preheat your oven to 425°F.
- Line a sheet pan with aluminum foil, parchment paper, or non-stick pan liner. You can also spray the sheet pan with cooking spray.
- Wash the outside skin of the acorn squash.
- Microwave the squash for 1 minute on high. Using a potholder, remove the squash from the microwave and place it on a cutting board .
- Using a stiff chef's knife , insert the blade into the squash and cut the squash towards you to the end opposite of the stem. Remove the knife and turn the squash around and cut within 2-3 inches of the stem. Do not try to cut through the stem. It is difficult and unnecessary to do. With your hands, take the cut ends and pull the squash apart The squash should easily break in half leaving you with two halves. Break off the stem. It should come off easily.
- Using a metal spoon (like a soup spoon) scrape the seeds out of the squash.
- Brush olive oil on the outer skin, inside and cut side of the flesh.
- Place the cut side down on the foil so that it will carmelize.
- Roast for 25-30 minutes until you can easily pierce the skin with a paring knife or fork.
- Remove from oven and season with salt and pepper. Season with any other seasoning you desire, such as brushing the inside flesh with honey or maple syrup. You can also season the squash with any of the following: cinnamon, cumin, or cayenne pepper.
- Be sure to cook the squash at 425°F so that the squash will carmelize.
- You can eat the skin however, I feel the skin is tough. If you prefer to remove the skin, do so after you have baked the squash. It is easier to scoop the squash out of the skin than to peel it before roasting. The squash will also taste better if it is roasted with the skin.
- The seeds can be roasted. After removing them from the squash, place them in a strainer and run water over the seeds to separate them from the stringy flesh. Toss them with a little olive oil, season them with salt and roast them in the oven at 425°F until light brown.
- Serving Size: One half
- Calories: 116
- Sugar: 0 g
- Sodium: 587.8 mg
- Fat: 3.7 g
- Carbohydrates: 22.5 g
- Protein: 1.7 g
- Cholesterol: 0 mg
Keywords: roasted vegetable, Thanksgiving side dish, easy roasted squash