#Baked acorn squash with olive oil full

First thing first, make sure you’ve got a heavy, sharp knife. There are two great options for cutting your acorn squash, but whichever method you choose, the most important thing is having a sharp and sturdy knife to carve it with. I season it simply, with olive oil, salt, and pepper, then roast it at 400☏ for about 30 minutes or until nicely caramelized. While sometimes I roast my acorn squash in two large halves, I often find myself cutting it into slices for its ripply-edged look. Kosher salt & freshly ground black pepper.The only ingredients you need for roasted acorn squash are ones you already have in your pantry:

#Baked acorn squash with olive oil full

It’s a sweet and filling veg with a warm, nutty flavor that’s full of antioxidants, rich in beta carotene, vitamin A, folate, and other vitamins and minerals. What’s in Roasted Acorn SquashĪcorn squash is part of the cucurbita family (which includes pumpkin, butternut squash, and zucchini). I like adding roasted acorn squash to fall salads and pasta like this one and enjoying it as a side dish, like in this acorn squash with kale pesto. Roasted acorn squash is my favorite way to eat it because this method coaxes out its natural sugars, resulting in an even sweeter, caramelized flavor. As much as I love butternut squash, I think acorn squash deserves the same attention.

I’ve got some tried and true favorites, like my butternut squash and shittake mushroom lasagna and my beef stew with butternut squash. Learn the most delicious way to make roasted acorn squash to eat on its own or as the perfect addition to salads, pasta, and more!įall squash recipes are versatile, warm, and so cozy.