Even though it’s still November, it seems like the entire retail world thinks it’s Christmastime. And that stresses me because I like to savor and enjoy ALL the seasons. I especially love to cook seasonally. The last few weeks I’ve been cooking with all sorts of autumn vegetables and one of my favorites is Roasted Acorn Squash. Not only is it super easy, it’s also packed with vitamins and nutrients we need to help us prepare for the long winter ahead.

Roasted Acorn Squash pairs really well with the Spiced Cranberry Pork Roast and the Slow Cooker London Broil. And I also serve it alongside the Cranberry Rice Pilaf. When the kids are gone, my husband and I are lazy eaters, surviving on soups and stews. But now that the kids are on their way home from college for Thanksgiving, I need start cooking full meals again–the kind with side dishes and extra loves of bread!

Roasted Acorn Squash

Course Side Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 116 kcal

Ingredients

  • 2 medium acorn squash
  • 1 Tablespoon olive oil divided
  • ¼ teaspoon sea salt

Instructions

  1. Preheat the oven to 400℉. Line a large, rimmed baking sheet with parchment paper.

  2. Using a sharp knife, cut the squash from the tip to the stem so you have two even halves per squash. Using a spoon, scoop out the seeds and stringy guts and discard.

  3. Put the squash halves cut side up on the baking sheet. Drizzle the insides of the squash and edges with the olive oil and sprinkle tin the salt. Turn the squash over to the cut edges are against the bottom of the pan. Bake for 35-45 minutes or until the squash is soft and can be easily cut with a fork.

    Serve with either savory seasonings like a dash of chili powder, cinnamon, and pepper. Or use butter and maple syrup for a sweeter dish. Or just serve it plain. But make sure to serve it hot!


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