Roasted Acorn Squash Recipe

Roasted Acorn

Roasted Acorn Squash

It’s officially Fall and what better way to welcome it than with roasted acorn squash! I bought one acorn squash, and roasted it two ways: ¬†One half savory, the other half with sugar and spice. You can eat savory acorn squash with rice, or other roasted vegetables, and enjoy the sugar and spice version also with rice (cooked in coconut milk), making a dessert-like dish. I added my sugar and spice acorn squash version into my harvest breakfast grain cereal that I will be posting in the next couple of days. Either way, both versions are too good to be true, and of course, so undeniably Fall.

Acorn squash

Buy a firm and heavy acorn squash

Slice acorn sqaush in half, length wise

Slice it in half, length-wise

Gutt out all the seeds. You can save your seeds for roasting later!

Gut out all of the seeds. You can save the seeds for roasting later!

On one half, sprinkle brown sugar, cinnamon, whole star anise, all spice, and cloves, then finally with a little butter

Sugar and spice version: On one half, sprinkle brown sugar, cinnamon, whole star anise, all spice, and cloves, then finally add a little butter.

Savory acorn:sprinkle salt, freshly ground pepper, garlic powder, fresh minced garlic, a drizzle of olive oil and butter

Savory version: On the other half, sprinkle salt, freshly ground pepper, garlic powder, freshly minced garlic, a drizzle of olive oil as well as a pad of butter.

Ingredients

  • One firm, heavy acorn squash

Savory version: this recipe it for one half of an acorn, so simply double recipe if you are only making the savory or sweet version to put in both halves.

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground pepper
  • 1 fresh garlic clove, finely minced

Sugar and spice version:

  • 1/4 teaspoon cinnamon
  • 1 whole star anise
  • 2 whole all spice
  • 2 whole cloves
  • 2 tablespoons brown sugar
  • 1/8 teaspoon salt
  • 2 tablespoons butter

Directions – the ingredients for the savory and sweet versions are meant for one half of an acorn. If you choose to make both halves one style, simply double the desired ingredients for savory, or sugar and spice.

Preheat oven to 375 degrees. Slice acorn squash length-wise in half. Place cut squash face down in a shallow baking pan with 1/2 inch water in it. Bake for 30-35 minutes. Remove squash from oven, and reset oven to broil. Turn baked squash face up, and sprinkle one half with fresh black pepper, salt, and garlic powder, minced garlic, a drizzle of olive oil and one tablespoon of butter. For the sugar and spice half, sprinkle with 2 tablespoons of brown sugar, 1/8 teaspoon salt, cinnamon, whole cloves, whole all spice, and whole anise stars. Next add two slabs of butter (about 2 tablespoons). Broil for 10 minutes.

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11 Comments

  • Shelly
    Posted March 21, 2010 at 6:13 PM | Permalink

    Eliza, just made the sugar & spice version, very yummy!

  • Posted March 21, 2010 at 6:56 PM | Permalink

    Shelly, I’m so glad you liked it!

  • Posted December 18, 2011 at 12:49 PM | Permalink

    Thanks for the simple and delcious recipes. This was my first time cooking and eating acorn squash. I loved the sweet and savory equally. The seeds were good too.

  • sepi
    Posted January 27, 2012 at 8:32 PM | Permalink

    seriously amazing…i’ve made this recipe multiple times and impressed everyone who has tasted! the savory half goes great with mushroom and green onion brown rice. the sweet half is a tasty treat!

  • Posted February 18, 2012 at 9:44 AM | Permalink

    Hi Sepi,

    Thanks for giving this recipe a try:) I’ll have to try the savory version with your mushroom and green onion rice combo – YUM!

    -E

  • Laura
    Posted September 6, 2012 at 7:13 AM | Permalink

    My husband who is not a veggie eater loved the savory version! I swapped the olive oil for sundried tomato olive oil and swapped salt for black truffle salt.

  • Posted September 6, 2012 at 5:12 PM | Permalink

    I’ll have to try your version, it sounds delicious!

    -E

  • Kay
    Posted October 15, 2012 at 12:41 PM | Permalink

    First timer to acorn squash…do you just scoop out the flesh and eat as “mash”?

  • Posted October 15, 2012 at 1:16 PM | Permalink

    Yup! You can mash it up, or remove the meat from the skin and cut it into chunks.

  • david
    Posted November 18, 2012 at 3:43 PM | Permalink

    great recipes!!!!!

    PS , I think its a “Pat of butter”

  • Posted November 19, 2012 at 9:38 PM | Permalink

    Thanks!

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