Roasted Acorn Squash Recipe
This roasted acorn squash is sweet, tender, and full of caramelized flavor. Cutting the squash into rounds helps it brown beautifully, and while a bit of salt and pepper are all it needs, my spice blends make it even more delicious. It’s simple to make, incredibly versatile, and a staple side dish all season long.
Ingredients
- 2 acorn squash (sliced and seeds removed)
- 2 tablespoons olive oil
- 1/2 teaspoon EACH: salt and pepper
- Curry - 1 teaspoon curry powder + 1/4 teaspoon cayenne
- Italian - 1 teaspoon Italian seasoning + 1/2 teaspoon garlic powder
- Smoky - 1 teaspoon smoked paprika + 1/2 teaspoon oregano
- Candied - 2 tablespoons honey + 1 teaspoon cinnamon
Instructions
- 1
preheat oven: Preheat your oven to 425 Fahrenheit. Cut the squash into round and scoop out the seeds. If you'd like, cut the rounds in half to make half circles.
- 2
season: Place the squash slices into a large bowl and drizzle with the oil. Add the salt and pepper, and, if using, one of the optional spice blends and mix well.
- 3
bake: Lay the acorn squash on a baking sheet in a single layer, using two baking sheets, if needed. Bake the squash for 25-30 minutes, or until they are fork-tender.
Cook it from the original
This recipe comes from theendlessmeal.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on theendlessmeal.com