Description
A straightforward recipe for roasting acorn squash halves until tender and slightly caramelized.
Ingredients
Scale
- 2 medium acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar (optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Wash the acorn squash thoroughly. Carefully cut each squash in half lengthwise.
- Use a spoon to scoop out the seeds and stringy pulp from the center of each half.
- Place the squash halves cut-side up on a baking sheet.
- Drizzle the cut surfaces evenly with olive oil.
- Sprinkle salt and pepper over the cut surfaces. If using, sprinkle brown sugar over the oil.
- Turn the squash halves cut-side down on the baking sheet.
- Roast for 35 to 45 minutes, or until the squash is tender when pierced with a fork.
- Remove from the oven and serve warm.
Notes
- For easier cutting, microwave the whole squash for 2 minutes before slicing.
- You can substitute maple syrup for brown sugar.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 150
- Sugar: 8
- Sodium: 450
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 5
- Protein: 2
- Cholesterol: 0
Keywords: roasted acorn squash, baked squash, winter squash, side dish, simple vegetable