Roasted Acorn Squash

5 from 6 votes

Roasted acorn squash is easy, simple and so delicious! Learn how to roast the perfect acorn squash - tender but not mushy! - and serve it as a side dish for your seasonal gatherings.

Prep Time15

Cook Time45

Total Time55

Course: Side Dish

Cuisine: Mediterranean

Servings:

Author: Shadi HasanzadeNemati

Ingredients

1 acorn squash
2 tbsp olive oil

Honey cinnamon topping:

2 tbsp honey
1 tsp cinnamon

Tahini molasses topping:

2 tbsp tahini
2 tbsp grape molasses you can use date molasses as well

Feta honey topping:

1/2 cup feta crumbled
1 tbsp honey
1/3 cup parsley chopped

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F and coat a baking sheet with cooking spray.
Cut the acorn squash in half using a sharp chef's knife. Using a spoon, remove the seeds and stringy bits inside.
To roast acorn squash halves, brush them with the olive oil and place them on the baking sheet, cut side down. Roast for 45 minutes. The squash is ready once you can easily insert a knife into it.
To roast acorn squash slices, place the squash half cut side down on the cutting board. Cut the squash into 1-inch thick pieces and place them on the baking sheet. Brush with more olive oil and roast in the oven for 30 minutes, flipping halfway through.
Top roasted acorn squash with honey and cinnamon, tahini and molasses or feta, honey and parsley.

Video

Notes

There is no need to peel the acorn squash prior to roasting. The skin can easily be removed once it's roasted.
Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in the oven at 280 degrees F for 15 minutes.

Nutrition