Roasted Acorn Squash
Roasted acorn squash is a true celebration of the fall season, embodying the warmth and comfort of autumn flavors. This dish is visually appealing and incredibly versatile, making it perfect for family gatherings or holiday meals.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Knife
- Spoon
- Mixing Bowl
Ingredients
Main Ingredients
- 1 medium Acorn Squash (about 1 to 2 pounds)
- 2 tablespoons Olive Oil For roasting
- 1 teaspoon Sea Salt To enhance sweetness
- 1/2 teaspoon Black Pepper For flavor
- 1 teaspoon Ground Cinnamon (optional, for warmth)
- 1 tablespoon Maple Syrup (optional, for sweetness)
Fresh Herbs
- to taste Chopped Parsley or Thyme (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Carefully slice the acorn squash in half from stem to tip and scoop out the seeds and stringy pulp.
- Brush the cut sides of the squash with olive oil and sprinkle with salt, pepper, and cinnamon (if using). Drizzle with maple syrup if desired.
- Place the squash halves cut side down on a baking sheet lined with parchment paper.
- Roast in the oven for about 30 to 40 minutes until the flesh is tender.
- Flip the squash halfway through roasting for even caramelization.
- Once tender, remove from the oven, cool slightly, and slice or serve halved. Garnish with fresh herbs if desired.
Notes
Feel free to customize with spices, nuts, or cheese for added flavor.