Roasted Acorn Squash
Transform your autumn dinner table with this irresistible recipe for Roasted Acorn Squash, a true celebration of seasonal flavors. Tender acorn squash halves are brushed with olive oil and seasoned to perfection with a touch of salt and pepper, then elevated by a luscious blend of brown sugar, cinnamon, and nutmeg for a hint of sweetness and warm spice. A dollop of butter melts into the squash during roasting, creating a golden caramelized finish that’s both indulgent and comforting. Ready in under an hour, this dish is perfect as a side to complement your favorite fall meals or served solo as a hearty, plant-based entree. With its rich aroma and vibrant presentation, this roasted acorn squash is a guaranteed crowd-pleaser that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 medium acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons brown sugar
- 0.5 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 2 tablespoons butter
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut the acorn squash in half from stem to tip. Use a spoon to scoop out and discard the seeds and stringy pulp from the center.
Place the squash halves, cut side up, on a baking sheet.
Brush the inside of each squash half with olive oil, ensuring the entire surface is coated.
Sprinkle salt and black pepper evenly over the squash halves.
In a small bowl, combine brown sugar, cinnamon, and nutmeg.
Sprinkle the brown sugar mixture evenly into each squash half, ensuring it is spread over the entire cut surface.
Cut the butter into small pieces and place a few pieces in each half of the squash.
Roast the squash in the preheated oven for about 40 minutes, or until the flesh is tender when pierced with a fork and the tops are caramelized.
Remove the squash from the oven and allow it to cool for a few minutes before serving.
Serve the roasted acorn squash warm, as a delicious side dish or light entree.
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 272.0 g | 99% | |
| Dietary Fiber | 76.8 g | 274% | |
| Total Sugars | 17.7 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 797 mg | 61% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 7588 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
