Easy Roasted Acorn Squash
Of all the winter squash varieties, acorns are my favorite. Not only are they adorably shaped and rich in vitamins and minerals, they are also creamy and sweet, and make for a scrumptious side.
Here’s an easy, go-to recipe with some variations to try. The skins are tough to remove before roasting so leave them on, as they easily peel away once prepared.
1 medium acorn squash
2 tablespoons olive oil
½ teaspoon kosher salt
Yield: 4 servings
1. Preheat the oven to 375°F.
2. With a sharp knife, slice off the stem and bottom end of the squash (Be very careful as the squash can easily roll away.) Once removed, stand the squash upright and cut in half. Remove the seeds. Slice the halves lengthwise into 4 pieces each.
3. Transfer the squash pieces onto a rimmed baking sheet. Drizzle the oil over the squash and season with salt. Toss till coated. Cover tightly with foil and bake in the oven for 20 to 25 minutes or until you can easily pierce the flesh with a fork. Remove the foil and allow to brown for another 5 to 10 minutes.
• Replace the olive oil with coconut oil, and serve with toasted unsweetened coconut flakes on top.
• Sprinkle ½ teaspoon cinnamon or ground ginger on top before baking and serve with a drizzle of maple syrup or honey.
• Scatter toasted walnuts, hazelnuts, or pecans on top before serving.
• Grate parmesan or pecorino cheese over the squash before serving.