Acorn Squash Recipe

1. Preheat the oven to 400°F.
2. Prep the squash: If you have a microwave, microwave the squash for a minute each, to make it easier to cut. …
3. Add the butter, salt, brown sugar, and maple syrup: Rub 1/2 tablespoon butter into the insides of each half. …
4. Bake: …
5. Remove from the oven, cool a bit, and serve:

Perfect Roasted Acorn Squash

Learn how to roast acorn squash with this simple recipe! When prepared properly, acorn squash can be so delicious. Recipe yields 4 side servings.

Prep: 10min

Total: 40min

Yield: 4

Serving Size: 1/2 acorn squash

Nutrition Facts: servingSize 1/2 acorn squash, calories 116 calories, Sugar 0 g, Sodium 151.8 mg, Fat 3.7 g, Saturated Fat 0.5 g, Trans Fat 0 g, Carbohydrate 22.5 g, Fiber 3.2 g, Protein 1.7 g, Cholesterol 0 mg

Ingredients:

• 2 medium acorn squash
• 1 tablespoon extra-virgin olive oil, divided
• 1/4 teaspoon fine salt

Instruction:

1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
3. Place the squash halves cut side up on the parchment-lined pan. Drizzle the olive oil over the squash, and sprinkle with the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan.
4. Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Add any desired toppings, and serve warm.

Herb Roasted Acorn Squash with Parmesan

Think beyond the classic brown sugar and give acorn squash a flavor up with this Herb-Roasted Parmesan Acorn Squash recipe. A delicious and easy side dish that’s made from a few everyday ingredients.

Prep: 10min

Total: 35min

Yield: 4

Serving Size: 1/4th of recipe

Nutrition Facts: servingSize 1/4th of recipe, calories 143 calories, Sugar 0 g, Sodium 210 mg, Fat 7 g, Saturated Fat 2 g, Carbohydrate 13 g, Fiber 3 g, Protein 5 g

Ingredients:

• 1 large acorn squash (or 2 small)
• ⅓ cup grated Parmesan cheese + more for garnishing
• 2-3 tablespoons fresh herbs or 1 teaspoon dried herbs (we suggest: thyme, sage, rosemary, oregano, or a mix of these)
• 1 tablespoons butter or ghee, melted (may sub olive oil or coconut oil)
• ½ teaspoon garlic powder
• ¼ teaspoon salt + more to taste
• ⅛ teaspoon black pepper

Instruction:

1. Preheat the oven to 400℉. Line one large (or two medium size) baking sheets with parchment paper.
2. Cut the acorn squash in half, from stem to tip, and scoop out the seeds. Then, cut each squash half into ½-inch thick moon-shape slices.
3. In a bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper; toss until well mixed.
4. Spread the acorn squash pieces out onto the prepared baking sheet(s). Using your hands, gently press the Parmesan mixture onto one side of each squash piece for maximum coverage (it’s OK if a little falls off).
5. Bake until the acorn squash pieces are tender and the Parmesan topping is crispy and slightly browned, about 25 minutes. If desired, garnish with additional Parmesan cheese and herbs. Use a flat spatula to lift each piece off of the baking dish and onto a serving tray or dinner plates.

How To Cook Acorn Squash

Roasted acorn squash is so easy to make and is a great fall side or even dessert. Learn how to make acorn squash.

Prep: 5min

Total: 1h5min

Yield: 2 serving(s)

Nutrition Facts: calories 215 Calories, Fat 12 g, Saturated Fat 7 g, Trans Fat 0 g, Cholesterol 31 mg, Sodium 54 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 7 g, Protein 2 g

Ingredients:

• 1 acorn squash, cut in half and seeds removed
• 2 tbsp. butter, softened
• 1 tbsp. packed brown sugar
• 1/4 tsp. cinnamon
• Small pinch kosher salt

Instruction:

1. Preheat oven to 400°. Spread butter on inside of each squash half.
2. In a small bowl combine brown sugar, cinnamon, and small pinch of salt. Sprinkle over squash.
3. Place squash, cut side up, on a large baking sheet and roast until fork tender, 55 to 60 minutes.

Baked Acorn Squash with Brown Sugar- Martha Stewart

FAQ

What does acorn squash pair well with?

• Herbs & Spices: rosemary, sage, thyme, bay leaf, tarragon, cinnamon, cloves, nutmeg, ginger.
• Sweet: maple syrup, honey, brown sugar.
• Savoury: sausage, bacon, poultry, pecans, walnuts, rice, pasta, baked beans.

Can diabetics eat acorn squash?

How do you cook an acorn squash and eat the skin?

Do you leave acorn squash skin on?