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Basic Roasted Acorn Squash

Basic Roasted Acorn Squash

50 min (45 min unattended)

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.

Nutrition Notes

Don’t trash the seeds! Seeds from winter squash provide fiber and healthy fats. Season and toast them like you would pumpkin seeds. Eat them straight up, on salads, or mixed into granola.

Here’s how to roast them: After removing seeds from squash, rinse them and remove all stringy squash bits, then pat them lightly to dry. Coat with olive oil and toss with a fine sea salt (or use popcorn salt). Roast on a sheet pan in a 250 degree oven for about 20-25 minutes (check after 15 to make sure they don’t burn).

  • 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.

Meal Prep Tips

After roasting, allow squash to cool, then wrap each half in foil or store in airtight container and refrigerate up to 5 days.

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