Roasted Acorn Squash Recipe
Perfectly tender Roasted Acorn Squash is the basis for a great side dish, the beginning of a squash puree or a simple squash soup.
Servings: 4
Cost: $5
Equipment
- 1 baking sheet
Ingredients
- 2 Medium Acorn Squash
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
Instructions
- Heat the oven to 375˚F.
- Place the squash on a cutting board positioned on a flat work surface.
- Using a sharp knife, start cutting to the side of the stem (do not try to cut through the stem) and cut straight down to the hollow center. (You’ll feel the knife no longer hitting resistance.
- Continue cutting around the squash until you reach the other side of the stem.
- Set the knife aside and pull the two halves of the squash apart.
- Using a spoon (a grapefruit spoon works well), scoop the seeds and stringy pieces from both halves of the squash.
- Drizzle both cut sides of the squash with olive oil and season with salt/pepper.
- Arrange the squash on a baking sheet cut sides up and roast in the oven for 50-60 minutes or until fork tender.
- Serve immediately sprinkled with brown sugar, maple syrup or a dollop of butter or cool and store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 149kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 588mg | Potassium: 751mg | Fiber: 3g | Sugar: 0.003g | Vitamin A: 792IU | Vitamin C: 24mg | Calcium: 73mg | Iron: 2mg