This baked acorn squash is a delicious fall side dish. The exact timing will depend on the size and freshness of your squash. Finally, bake! Cook the squash for 25-40 minutes in a 425-degree oven, or until it’s tender and golden brown around the edges.Use your hands to rub in the seasonings before sprinkling the squash with chopped fresh sage and rosemary. Then, season them. Drizzle each half with olive oil and maple syrup and sprinkle it with salt and pepper.I roast my acorn squash cut side up rather than down so that it keeps its bright color and becomes tender, but not mushy, as it cooks. Spread the squash halves on a baking sheet with their flesh sides facing up. Cut the acorn squash in half lengthwise and use a spoon to scoop the seeds and stringy flesh out of each half. Transfer to a parchment- or foil-lined baking dish or sheet pan and lightly coat with olive oil and salt. While the squash cooks for around 30 minutes in the oven, it only requires a few minutes of hands-on prep work: Prick the squash with a knife in about 5 places.
#Roasted acorn squash recipe chowhound how to
My method for how to cook acorn squash is easy.
Serve it as an elegant, stress-free Thanksgiving side dish, or make it anytime you’re in the mood for something simple and delicious. Roasted with salt, pepper, herbs, and just a touch of maple, it’s creamy and tender, with a cozy sweet and savory flavor. So let’s make this easy roasted acorn squash! Instead of having my usual stuffed acorn squash on repeat this fall, I’ve been loving how this recipe highlights how flavorful the squash is on its own. It’s easy for the end of the year to become a rush of gift giving and to feel like every moment has to be perfect, losing sight of the fact that the simple things about the holidays, like spending time with loved ones, are really the best. As the holidays approach, I’ve been thinking more and more about how the best things in life are the simplest. Today, I’m sharing this maple roasted acorn squash recipe in the spirit of simplicity.
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