Basic Roasted Acorn Squash is a great make ahead side dish for weeknight dinners. Reheat and serve as-is alongside pan seared chicken breast and a green vegetable. Use as an edible bowl to stretch leftover chili. Or, keep chilled and serve atop a kale salad along with diced apples, sunflower seeds, feta cheese, and a maple-mustard vinaigrette.
50 min (45 min unattended)
- 2 medium acorn squash (about 4-in diameter)
- 2 Tbsp olive oil
- 1/2 tsp kosher salt
- pinch black pepper
- Optional: maple syrup, cinnamon, nutmeg, cayenne, etc.
Preheat oven to 425 degrees.
Carefully halve each acorn squash and scoop out seeds. Using a paring knife, score each half lengthwise and crosswise, creating 1/4 inch deep cuts. Drizzle each half with 1/2 Tbsp olive oil, a large pinch of kosher salt and a dash of black pepper. Place squash haves flesh side up on a baking sheet. Roast in preheated oven for about 40-45 minutes, or until fork tender.