Roasted Acorn Squash Recipe
Roasted Acorn Squash is simple and full of flavor. The acorn squash is drizzled with olive oil and seasoned with a perfect blend of paprika, garlic powder, dried oregano, salt, and pepper, bringing out its natural sweetness. As it roasts, the squash becomes tender and caramelized, with a bittersweet flavor that’s both savory and sweet.
Servings: 4 people
Ingredients
- 1 medium acorn squash
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and ground black pepper
- Fresh parsley chopped for garnishing optional
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Slice the acorn squash in half and remove the seeds using a spoon.
- Lay the half acorn squash cut-side-down on a cutting board and slice into 1/4 inch slices parallel to the stem.
- Arrange the slices in a single layer on the prepared baking sheets. Pour olive oil over the top of the acorn squash and sprinkle with all the spices listed on the ingredients section.
- Roast for 40-50 minutes, until the squash slices are fork-tender.
Video
Notes
- Make sure you clean the exterior of the squash thoroughly, as the skin can be eaten.
- For a sweeter bite, drizzle some maple syrup before or after baking the squash.
- If you have trouble cutting your acorn squash, you can microwave it for a couple of minutes, so it softens enough to cut.
- To Store: Place it in an airtight container. Store your leftovers in the refrigerator for up to 5 days.
- To Freeze: While you can freeze roasted acorn squash, the texture won’t be as good. If you do decide to freeze it, store them in an airtight container or freezer-safe bag for up to 2 months.
- To Reheat: Reheat your leftovers in the microwave or the oven at 350 degrees F until they are warmed through.
Nutrition
Serving: 1/4 | Calories: 78kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Sodium: 106mg | Potassium: 402mg | Fiber: 2g