Yield: 6 servings
Roasted Acorn Squash
With buttery, caramelized edges and warm fall spices, this Roasted Acorn Squash is the ultimate fall side dish! It's so easy to make - just slice it, scoop out the seeds, dress it up with autumnal flavors, and roast it.
Ingredients
- 3 acorn squash
- 1 tablespoon olive oil
- 6 tablespoons butter, divided
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon rubbed sage
- ½ teaspoon salt
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Instructions
- Preheat the oven to 400°F. Line a cooking tray with parchment paper or spray with non-stick cooking spray.
- Wash the acorn squash and pat dry. Using a sharp knife and a sturdy flat surface, cut each squash in half. Using a spoon, scoop out all of the seeds and place the halved squash on a cooking tray cut side up.
- Coat the inside of the squash with oil, being sure to cover the top edges of the squash (where the butter you place in the middle won't reach). You can use a pastry brush or your fingers. Place one tablespoon of butter in the center of each squash. Sprinkle cinnamon, nutmeg, sage, and salt evenly over each squash.
- Roast in a 400°F oven for 30 to 40 minutes (depending on the size of squash cooking times vary). Roast until the squash is soft and a fork can easily pierce through.
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Notes
Store: Transfer the cooled squash to an airtight container and store in the fridge for up to 5 days. You can also wrap a whole half of the squash in Saran Wrap.
Reheat: Warm in the oven with a splash of water or oil to revive crisp edges (350°F for about 10 to 15 minutes), or reheat it gently in the microwave for a softer texture.
Freeze: Scoop the flesh out after roasting and cooling. Transfer it to a zip-top freezer bag to freeze for up to 3 months.
Nutrition
Serving: 1 serving, Calories: 230kcal, Carbohydrates: 23g, Protein: 2g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 30mg, Sodium: 290mg, Potassium: 754mg, Fiber: 3g, Sugar: 0.1g, Vitamin A: 1143IU, Vitamin C: 24mg, Calcium: 79mg, Iron: 2mg