Roasted Acorn Squash: Easy, Cozy, and Family-Approved
Roasted Acorn Squash is a cozy, flavorful dish that’s simple to prepare yet impressive on the table. With its natural sweetness enhanced by olive oil, maple syrup, and a touch of cinnamon, it makes the perfect fall or winter side.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 55–60 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 medium acorn squashes (about 1.5–2 pounds each), washed and dried
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter, melted (optional)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon (optional)
Instructions
1. Preheat oven to 400°F (200°C). Rinse acorn squashes under cool water to remove dirt.
2. Cut each squash in half lengthwise with a sharp knife. Scoop out seeds and stringy bits with a spoon.
3. Place squash halves cut-side up on a parchment-lined baking sheet. Drizzle with olive oil, season with salt, pepper, and cinnamon (if using). Rub seasoning into the flesh. Add butter if desired.
4. Roast for 45–50 minutes, until the squash is fork-tender with caramelized edges. Check at 40 minutes to avoid burning.
5. With about 5 minutes left, drizzle maple syrup over each half and return to the oven to glaze.
6. Remove from oven, cool slightly, and serve warm.
Notes
Save the squash seeds and roast them separately for a crunchy snack.
Use different spices like nutmeg or smoked paprika to change the flavor profile.
For a savory twist, skip the maple syrup and finish with fresh herbs or Parmesan cheese.
Best served fresh, but leftovers can be refrigerated and reheated in the oven.
Find it online: https://cookingwithramsay.com/roasted-acorn-squash/