Description
Acorn squash is a quintessential autumn dish that embodies the season’s warmth and flavor. This roasted acorn squash recipe combines earthy notes with sweet caramelization, creating a tender, flavorful centerpiece perfect for gatherings. Infused with nutmeg and cinnamon, it’s not just a dish, but an experience that brings families together. Whether served as a side or main course, this visually stunning recipe captures the essence of fall and promises to delight every palate.
Ingredients
Scale
- 2 medium acorn squashes (about 1.5 lbs each)
- 2 tbsp olive oil
- 3 tbsp brown sugar
- 1 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup toasted pecans or walnuts (optional)
- ¼ cup dried cranberries or raisins (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice each squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the cut sides of the squash, then sprinkle with salt, pepper, brown sugar, and cinnamon.
- Rub the seasonings into the flesh for maximum flavor.
- Place the squash cut-side down on a parchment-lined baking sheet and roast for 25-30 minutes until tender.
- For added crunch, top with nuts or dried fruit during the last 5 minutes of roasting.
- Let cool slightly before serving warm as a side dish or light main course.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 squash half (approximately 200g)
- Calories: 190
- Sugar: 14g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg