Roasted acorn squash is a wonderfully delicate and delicious way to prepare this Autumn vegetable. Acorn squash is not overly sweet like some other squash varieties making it a wonderful side dish to go with many meals.
There is not much you need to do to make this delicious roasted squash. Because it has a delicate flavor, I do not like to add too much seasoning. I like to make sure I can taste the beautiful flavor.
Another neat thing about the acorn squash is, once roasted, the skin is edible. You do not need to peel anything before baking. You serve this roasted squash with the skin on and if someone does not want to eat it they can very easily pull the flesh away from the skin and not have to deal with it.
When you cut your acorn squash, it will be full of seeds that you will want to discard. I like to cut the very ends off my acorn squash, then cut it in half length wise and then scoop out the inside with a large spoon. You can roast the seeds or just discard them.
Once you have done that you can begin slicing your squash into these beautiful half moon shapes and then placing them on to your sheet pan. After that, it is just a little drizzle of olive oil, a light sprinkle of salt and pepper and done!
Change it up a bit-
Now, I use olive oil as my only liquid that I drizzle over top of the squash before roasting. Partly because of flavor and part because it gives a beautiful golden color to the squash. If you wanted a slighlty more decadent version of this, you could add 2 tbsps of melted butter to your olive oil and then drizzle that on before baking.
If after the baking you do not see your squash looking as beautifully golden as you would like, just go ahead and place them under a broiler for a few minutes or until they are golden and beautiful on the outside.
If you are looking for more Fall recipes, you might like:
- Brussels Sprouts and Potato Gratin
- Roasted Acorn Squash and Carrot Soup
- Italian Style Brussels Sprouts
Roasted Acorn Squash
- 2 fresh whole acorn squash
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp pepper
- Pre-heat your oven to 375 degrees
- With a sharp knife, slice off a very small portion of each end of the acorn squash. This will help steady the squash and keep it from rolling.
- Now stand your squash up and cut the acorn squash in half length wise.
- With a large spoon, scoop out the seeds and their casings and discard.
- Now slice your acorn halves into 1/2 inch half moon shapes and place on a sheet pan making sure they do not overlap.
- Drizzle your acorn squash slices with olive oil and sprinkle evenly with salt and pepper.
- Place the sheet pan in the oven and bake for 20-25 minutes or until they can be pierced easily with a fork.
- Serve immediately.