Description
A cozy fall favorite, this roasted acorn squash recipe brings together sweet and savory notes with crispy caramelized edges and velvety flesh. Perfect as a side or main component in grain bowls or stuffed dishes.
Ingredients
2 medium acorn squashes
2 tbsp olive oil
Salt & black pepper, to taste
1 tsp maple syrup (optional)
Pinch of cinnamon or smoked paprika
Instructions
1. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment or foil.
2. Cut each squash in half lengthwise. Use a spoon to remove seeds and stringy pulp.
3. Slice into even 1-inch wedges, or leave in halves for stuffed versions.
4. Toss squash with olive oil, salt, and spice of choice in a large bowl.
5. Arrange wedges cut-side down in a single layer.
6. Roast for 30 minutes, flip, brush with maple syrup (if using), and roast another 10 minutes.
7. Serve hot or warm, drizzled with extra olive oil or fresh herbs.
Notes
Scrub the squash well before slicing if eating the skin.
Try flavor variations like za’atar, cumin, or gochujang.
Pairs well with grains, light proteins, or roasted vegetables.
Don’t overcrowd the pan—space ensures caramelization.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 60
- Sugar: 2g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: acorn squash, roasted, fall, vegan, side dish