As the leaves transform into a tapestry of fiery hues and the crisp autumn air envelops us, my kitchen becomes a haven of warmth and coziness. Roasted acorn squash—ah, it’s like a hug on a chilly day, with its buttery sweetness mingling with earthy spices. It’s become my go-to side dish, effortlessly complementing anything from a juicy roast chicken to a simple salad.
Steps
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleaning.
- With a sharp chef’s knife, carefully slice each acorn squash in half, starting from the tip and moving toward the stem, using a depression line as a guide. Scoop out the seeds and stringy insides with a spoon.
- Arrange the squash halves on the prepared baking sheet with the cut side facing up. Drizzle olive oil over each half and sprinkle with salt, ensuring the oil is rubbed into the flesh. Flip the squash halves so the cut side is against the pan.
- Roast the squash in the oven until the flesh is tender and easily pierced with a fork, which should take about 30 to 45 minutes depending on the squash’s size. Serve warm with your choice of toppings.
Ingredients
- 2 medium acorn squash
- 1 tablespoon extra-virgin olive oil, divided
- ¼ teaspoon fine salt
FAQ
- How do I safely cut an acorn squash?
- To safely cut an acorn squash, use a sharp chef’s knife and a non-slip cutting board. Start by piercing the squash in the center along a depression line, then cut through the tip, followed by slicing through the top portion just next to the stem. A lightly damp tea towel under the board can help keep it stable.
- What are some suggested toppings for roasted acorn squash?
- Roasted acorn squash pairs well with a variety of toppings. You can enhance its flavor with a pat of butter, a drizzle of maple syrup, or a sprinkle of cinnamon and salt. For a savory touch, try toasted pepitas with chili powder and crumbled fried sage leaves.
- Can acorn squash be served as a main dish?
- Yes, acorn squash can be served as a main dish. By incorporating ingredients like cheese and whole grains, such as quinoa or wild rice, you can create a hearty and satisfying main course.
- What are some other squash recipes to try?
- If you’re interested in exploring more squash recipes, consider trying Spicy Squash Soup, Roasted Butternut Squash Risotto, or Spaghetti Squash “Pizza” Bowls. These dishes showcase the versatility of different types of squash.
- Can you eat the seeds from acorn squash?
- Yes, the seeds from acorn squash can be eaten. You can roast them similarly to pumpkin seeds for a crunchy snack.
Tips
- To safely cut the acorn squash, use a sharp chef’s knife and stabilize your cutting board by placing a lightly damp towel underneath. This will help prevent slipping as you slice through the tough exterior.
- After halving and removing the seeds, consider roasting the seeds separately for a crunchy snack, similar to roasted pumpkin seeds.
- For added flavor, rub olive oil and salt into the squash before roasting, and place the cut sides face down on the baking sheet to achieve caramelized edges.
- Experiment with toppings like maple syrup and cinnamon or try a savory mix with toasted pepitas and crumbled fried sage for a unique twist.
Equipment
- Sharp Chef’s Knife – Essential for safely slicing through the tough exterior of the acorn squash.
- Non-slip Cutting Board – Helpful for keeping the squash stable while cutting.
- Large Rimmed Baking Sheet – Used for baking the squash in the oven.
- Parchment Paper – For lining the baking sheet to ensure easy clean-up.
