Roasted Acorn Squash Recipe – Love and Lemons

Learn to prepare dinner acorn squash with this straightforward recipe! Roasted with olive oil, maple syrup, and herbs, it is a easy, scrumptious fall or winter facet dish.

This roasted acorn squash recipe is my favourite solution to prepare dinner acorn squash. It couldn’t be easier: simply lower the squash in half, scoop out the seeds, and bake it with olive oil, savory herbs, and a drizzle of maple syrup. After roasting, the squash is amazingly tender, with a subtly candy, nutty taste. Who says recipes need to be sophisticated with the intention to be scrumptious?!

This roasted squash is a straightforward facet dish for fall weeknights, however it tastes so good that it will match proper in at Thanksgiving dinner too. Whether or not you’re studying the right way to prepare dinner acorn squash for the primary time or simply experimenting with a brand new preparation, I hope you find it irresistible as a lot as I do!

Find out how to Prepare dinner Acorn Squash

This technique for the right way to prepare dinner acorn squash is easy! Begin by turning the oven to 425°F. Whereas it preheats, lower the squash.

Find out how to Reduce Acorn Squash

One of many BEST issues about this acorn squash recipe is that it doesn’t require any peeling!

Simply rinse every squash with cool water, and pat it dry.

Place it on a reducing board, and use a pointy knife to slice it in half vertically from the stem to the pointed tip.

Then, use a spoon to take away the seeds and stringy flesh from every squash half.

Find out how to Bake Acorn Squash

Line a big baking sheet with parchment paper.

Place the squash halves lower facet up on the baking sheet. (Reduce facet down works too, however I choose the marginally firmer texture that you simply get if you roast it lower facet up.)

Drizzle every half with olive oil and maple syrup, and sprinkle it with salt and pepper. Use your fingers to rub within the seasonings. Then, sprinkle the squash with chopped contemporary sage and rosemary.

Bake for 25 to 40 minutes, or till it’s tender and golden brown across the edges. The precise timing will rely upon the dimensions and freshness of your squash.

That’s it!

Discover the whole recipe with measurements beneath.

Find out how to Serve Roasted Acorn Squash

This recipe is a scrumptious fall facet dish. Pair it with a merely cooked protein for a straightforward weeknight dinner, or add it to your Thanksgiving desk.

The easy roasted squash is fantastic as is, however in the event you’d like to decorate it up extra, be at liberty! Listed here are a number of topping concepts to get you began:

• Drizzle the roasted squash with apple cider vinegar dressing.
• Prime it with a pat of butter for additional richness.
• Sprinkle it with grated Parmesan cheese.
• Add extra contemporary herbs—thyme and parsley pair completely with roasted squash.
• Mud the squash with heat spices like cinnamon and nutmeg.
• Stuff it with entire grains like herbed farro or wild rice.

How do you wish to serve this baked squash? Let me know within the feedback!

Extra Winter Squash Recipes

On the lookout for extra acorn squash recipes? Strive my stuffed acorn squash or acorn squash soup!

You’ll love these different winter squash recipes too:

Roasted Acorn Squash

Prep Time: 10 minutes minutes

Prepare dinner Time: 35 minutes minutes

Complete Time: 45 minutes minutes

Serves 6

This roasted acorn squash recipe is a straightforward, scrumptious fall facet dish! Maple syrup and contemporary herbs fill it with candy and savory taste.

• 3 acorn squash, halved vertically and seeded
• Additional-virgin olive oil, for drizzling
• Maple syrup, for drizzling
• Chopped contemporary sage and/or rosemary
• Sea salt and freshly floor black pepper

Prepare dinner ModeForestall your display screen from going darkish

• Preheat the oven to 425°F and line a baking sheet with parchment paper.

• Place the acorn squash halves on the baking sheet lower facet up. Drizzle with olive oil and maple syrup and sprinkle with salt and pepper. Use your fingers to coat the squash. Sprinkle the sage and/or rosemary into the middle of the squash. Roast till the squash is tender and golden brown across the edges, 25 to 40 minutes relying on the dimensions of your squash.

• Season to style and serve. Discover extra serving ideas within the weblog submit above.

For a straightforward variation, you may roast the squash in slices as a substitute of halves. Use the identical technique to season them, however lower the squash halves into 1/2-inch half-moons. Roast them till tender, for 25 to half-hour. I like to make use of this technique after I add acorn squash to fall salads like this one.