Roasted Acorn Squash

This easy recipe for roasted acorn squash makes a lovely and simple way to enjoy winter squash. the skin of acorn squash is completely edible, making preparation and baking that much more simple.

Prep Time10

Cook Time40

Servings: 4 people (as a side dish)

Calories: 145kcal

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Ingredients

▢ 1 Whole acorn squash
▢ 2 tablespoons good olive oil
▢ 4 teaspoons (1 tablespoon + 1 teaspoon) pure maple syrup
▢ 1/4 teaspoon kosher salt, plus more to taste/garnish
▢ 12 turns black pepper
▢ 1 generous pinch Aleppo pepper or hot red pepper flakes
▢ 1 tablespoon pumpkin seeds (optional, to garnish)

Instructions

Preheat the oven to 400°F and grease or line with parchment paper a rimmed half-sheet baking pan.
Rinse the squash and make sure it is clean of any dirt. Use a sharp knife and a cutting board to trim about 1/2 inch from both the top and bottom of the squash, or as much as necessary to reach the interior membrane. Scoop out the seeds and stringy membrane.
Slice the acorn squash into 1-inch thick rings, and place the rings on the baking pan.
In a mixing bowl, whisk together the olive oil, maple syrup, salt, and pepper, and drizzle it over the squash and toss to combine, and spread the rings in a single layer.
Roast the squash until fork tender, about 35 to 45 minutes. Arrange the squash on a serving plate. Garnish with an additional sprinkle of salt and pepper, perhaps another light drizzle of maple syrup, and the pumpkin seeds and Aleppo or red pepper, if using. Serve hot.

Notes

Storing: Roasted acorn squash will keep in an airtight container in the refrigerator for up to three days.

Substitutions and add-ons: You can substitute brown sugar or honey for the maple syrup as the sweetener. You could also add the leaves of a sprig of thyme for a savory touch of fresh herbs.

This sweet-savory olive oil drizzle can also be a go-to recipe to toss with other winter squash, such as diced butternut squash.

Nutrition

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.