Roasted Acorn Squash
Roasted Acorn Squash deserves a place at your table this holiday season. Whether you're learning how to cook acorn squash for the first time or wanting to make something impressive for dinner, we hope you love this recipe as much as we do!
Ingredients
- 2 large acorn squash halved, de-seeded and cut into rings
- 3 Tablespoons Olive oil
- 2 Tablespoons maple syrup
- 2 teaspoons sea salt
- 2 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon cayenne
- 1/4 teaspoon cinnamon
- pinch ground black pepper
- fresh oregano for garnish
Instructions
Soften the squash
- Rinse the squash with water and pay dry. Use the microwave or oven method to soften the acorn squash. Microwave method: Pierce the squash several times with a fork to prevent it from bursting and release steam. Microwave on high for 3-4 minutes. This will soften the skin just enough for easier slicing. Oven method: Pre-heat the oven to 375°F / 190°C. Pierce the squash several times with a form to prevent it from bursting and release steam. Place it on a baking tray and bake for 15-17 minutes. This should soften the skin without cooking the squash fully. Let it cool before slicing.2 large acorn squash
Slice
- Allow the acorn squash to slightly cool enough to safely handle. Then, use a sharp knife to carefully cut each squash in half. Remove the seeds and stringy flesh with a spoon. Carefully cut the acorn squash into rings, about 1/2 inch to 3/4 inch thick. Note: You can get about 4 to 5 slices from each acorn, depending on the size. This recipe will give you between 8 to 10 total servings.
Toss in seasonings
- Add acorn rings to a large bowl with olive oil, maple syrup and seasonings.Note: Acorn squash is naturally mild and mellow in flavor. Don't be shy with the seasonings.3 Tablespoons Olive oil, 2 Tablespoons maple syrup, 2 teaspoons sea salt, 2 teaspoon paprika, 1 teaspoon dried Italian seasoning, 1/4 teaspoon cayenne, 1/4 teaspoon cinnamon, pinch ground black pepper
Toss in Parmesan
- Dip both sides of the acorn in parmesan and transfer directly onto a parchment paper lined baking tray. Do not overcrowd the tray. Sprinkle the tops with any leftover parmesan. Don't waste it!
Bake
- Bake for 20-22 minutes until the cheese is crispy, golden and caramelized. Garnish with flaky sea salt and fresh oregano.fresh oregano
Notes
- I find it almost impossible to peel acorn squash before baking because of the nature of its crevices. The outer skin is edible but it's easier to simply peel before eating - if that's what you want to do! The skin also adds to the element of presentation.
Nutrition
Calories: 79kcalCarbohydrates: 6gProtein: 0.1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 666mgPotassium: 38mgFiber: 0.4gSugar: 5gVitamin A: 316IUVitamin C: 0.1mgCalcium: 17mgIron: 0.3mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer Have you tried this recipe?Please leave a comment/review below!