This Paleo recipe makes a great thanksgiving side dish and goes especially well with strong-tasting meat dishes like those of red meat. It's usually either boiled or baked, and it can be prepared with many different spices and served alongside a multitude of dishes. It is mostly starchy, which makes it a healthy source of carbohydrates that are low in fructose. The spices used here (garlic, coriander, and nutmeg) complement well the fall accents of this side dish and are used to augment, but not overpower, the subtle taste of the acorn squash flesh.Īcorn squash, also known as pepper squash (because of its peppery taste), is a good source of vitamin C, potassium, and manganese. That being said, like anything, you'll probably find yourself getting more creative with squash recipes the more you cook with them. This is especially suited for those of you who share the initial feelings I did with squashes. I thought it would be a good idea to share with you a very simple squash recipe. Most of them offer flesh with a subtle yet pleasant taste that goes well with many kinds of meat or fish preparations. I have since learned that there is nothing to be scared of, as squashes require very little in the way of additional ingredients to make them taste absolutely delicious. I never used to eat them much, as I found them quite intimidating. Spaghetti squash, pumpkin, butternut squash, buttercup squash. Continue cutting through the other side, back up to the stem.Fall is upon us, which means it's the best time of the year to enjoy winter squashes of all kinds. Starting right below the stem, insert the knife and cut the squash down to the tip. Roast at 400 degrees F for 45 minutes (or until tender). Flip over and place cut side down on a baking sheet lined with parchment paper.ĥ. Drizzle the flesh side of the squash with olive oil.Ĥ. Cut the acorn squash into halves (see tips on cutting an acorn squash below) and remove the seeds.Ģ. Roasted acorn squash is actually super easy to make! Here’s how to roast an acorn squash:ġ. Tip: If you’re planning on making stuffed acorn squash, be sure to choose medium to large sized squash and that they are all even in size! How to roast acorn squash in 6 easy steps Salt/pepper – Salt and pepper are essential, but you can take this recipe up a notch by adding paprika, garlic powder, crushed red pepper, or even a little maple syrup!īaking sheet – Use a baking sheet or a roasting pan to roast acorn squash. Olive oil – Don’t have olive oil on hand? Feel free to use avocado oil, coconut oil, or butter! A great chef’s knife is perfect for this task! It should be dark green or a mix of dark green and orange!Ī great knife – This is essential for being able to cut the acorn squash in half. However, you can also tell when acorn squash is ripe by looking at its skin. You only need a few items to make the BEST ever roasted acorn squash:Īcorn squash – Acorn squash bought from the store is typically ripe and ready to eat. Related: Easy Roasted Pumpkin Recipe What you need It’s easy to make and SO yummy! With only a few ingredients, this method is perfect for making roasted acorn squash in a no-fuss way. Today, I’m sharing my go-to recipe for how to roast acorn squash. Having a good, simple, and easy roasted acorn squash recipe is essential for this time of year! It’s great for cozy autumn meals (hello, Quinoa & Mushroom Stuffed Acorn Squash) and loaded with nutrition.
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