Description
This post will show you how to roast acorn squash so it comes out perfectly every single time. It is so easy to do and roasted acorn squash makes a great healthy side dish or addition to any meal that is delicious and flavorful.
Ingredients
Scale
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 400° F (depending on your oven) and line a baking sheet with parchment paper and set it aside.
- Prepare the squash – Stand the acorn squash upright and use a sharp kitchen knife to cut it down the center into two even halves. Then use a spoon to scoop out the seeds. You can discard the seeds or roast them later.
- Season – brush each half of the squash with olive oil and sprinkle each with some salt for extra flavor.
- Cook – place the cut, seasoned squash, cut side down on the prepared baking sheet and roast it in the preheated oven for 45-60 minutes. Until a fork or knife can easily be inserted in the center of one of the acorn squash.
- Serve – Let the squash cool for a couple of minutes then top it with some butter and cinnamon or any toppings you prefer.
Notes
- Make sure to choose a ripe acorn squash that is dark green with some orange, dull and not shiny, and firm with no soft spots.
- Slice the squash into equal halves for more even cooking.
- Cooking times vary based on the size of the squash you are using and your oven. I used 2lb acorn squash and it took about 40-45 minutes to fully cook through.
- You can store this cooked acorn squash in the refrigerator in an airtight container for up to 3 days. Reheat it on a baking sheet in the oven at 350 degrees F for 10-15 minutes.
- You can also freeze it after it has been cooked and cooled in a freezer-friendly container for up to 6 months.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Healthy Side Dishes
- Method: Oven
- Cuisine: American
