Roasted acorn squash is a tasty dish that’s easy to make. The squash turns sweet and tender when baked, making it a cozy side for any meal.
It’s like nature’s own bowl, perfect for holding your favorite toppings. I love adding a sprinkle of cinnamon or some maple syrup for extra flavor. It’s a delicious way to enjoy vegetables!
Key Ingredients & Substitutions
Acorn Squash: The star of the dish! Look for squashes that are heavy for their size and have a dark green skin with orange stripes. If you can’t find acorn squash, butternut or delicata squash work well as substitutes.
Olive Oil: This adds flavor and helps in roasting. For a different taste, you can use melted coconut oil or even avocado oil. Both keep the squash moist while providing healthy fats.
Cinnamon: I love adding this for a warm spice note. If you want a different kick, consider nutmeg or allspice. These spices pair nicely with the natural sweetness of the squash.
Smoked Paprika: A great choice for a smoky flavor. If you prefer a milder spice, regular paprika works. For heat, try adding cayenne pepper in small amounts.
What’s the Best Way to Cut and Roast Acorn Squash?
Cutting acorn squash can be tricky due to its tough skin, so take care. Start by using a sturdy knife and cutting straight down from the stem to the bottom. Scoop out the seeds before slicing into wedges or rings. This method ensures even cooking.
- Preheat your oven to 425°F (220°C) to achieve optimal roasting.
- Make sure to coat each piece with olive oil so they roast well and don’t stick.
- Arranging them in a single layer helps them brown nicely without steaming.
- Don’t rush the roasting! Turning them halfway allows for that great caramelization.
Enjoy your roasting experience! Roasted acorn squash makes for an impressive and tasty treat. Experiment with toppings and spices to make it your own!
Roasted Acorn Squash
Ingredients You’ll Need:
For the Squash:
- 2 medium acorn squashes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon smoked paprika or chili powder (optional)
For the Garnish:
- Fresh parsley, chopped
- Pomegranate seeds (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30 minutes of roasting time. In just about 40 minutes, you’ll have a beautiful and delicious side dish ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). A hot oven helps the squash caramelize beautifully.
2. Prepare the Squash:
Wash the acorn squashes under cool water and pat them dry with a towel. Carefully cut each squash in half from stem to tip. Use a spoon to scoop out all the seeds and stringy pulp inside. This makes way for the delicious flavor!
3. Slice the Squash:
Next, slice each half into roughly 1-inch thick rings or wedges. The slices should be even in thickness so they cook at the same rate.
4. Arrange on a Baking Sheet:
Take a baking sheet and either line it with parchment paper or lightly grease it. Arrange your squash pieces in a single layer on the sheet. This ensures they roast evenly without steaming each other.
5. Add Oil and Spices:
Drizzle the olive oil over the squash slices. Then, sprinkle the salt, pepper, cinnamon, and smoked paprika (if using) evenly over the pieces. These spices will enhance the flavors during roasting.
6. Toss to Coat:
Gently toss the squash pieces to make sure they are all coated with the olive oil and spices. You want every bite to be flavorful!
7. Roast the Squash:
Place the baking sheet in the preheated oven and roast the squash for about 25 to 30 minutes. Be sure to flip the pieces halfway through to help them brown evenly. They’re done when they’re tender inside and caramelized on the edges.
8. Garnish and Serve:
After roasting, remove the squash from the oven and transfer it to a serving platter. Sprinkle freshly chopped parsley on top for a pop of color and scatter pomegranate seeds if you like. These add a nice crunch and brightness to the dish!
9. Enjoy:
Serve warm as a delicious side dish or snack. Your roasted acorn squash is ready to be enjoyed!
This recipe will yield tender, flavorful roasted acorn squash, complete with a beautifully caramelized crust. The warmth of the options like cinnamon and smoked paprika make it inviting, while the parsley and pomegranate seeds add a fresh and lively finish to your plate. Enjoy your cooking!
Can I Use Other Types of Squash?
Absolutely! If you can’t find acorn squash, you can substitute it with butternut or delicata squash. They roast well and offer similar flavors.
What Should I Do If I Don’t Have Pomegranate Seeds?
No worries! If you don’t have pomegranate seeds, you can skip them or use other toppings like chopped nuts, dried cranberries, or even crumbled feta for added texture and flavor.
Can I Roast the Squash in Advance?
Yes, you can roast the acorn squash in advance! Simply store it in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving for the best taste.
How Can I Make This Recipe Vegan?
This recipe is already vegan! All the ingredients used, including olive oil and spices, are plant-based. Enjoy it guilt-free!
