Acorn squash is one of the many winter squashes that I look forward to eating when fall hits! Spaghetti squash, butternut squash and of course acorn squash are some of my go-to squash for when the weather cools down. Roasted acorn squash is super easy to make, but acorn squash can be microwaved or steamed as well.
Like other winter squash, acorn squash is low in calories, but is also high in fiber and potassium. Half a cup of cooked acorn squash is only 57 calories, yet has 4.5 grams of fiber!
Enjoy acorn squash on its own or stuff with other healthy ingredients like Tastefulventures did with her recipe for Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing. Yum!
Roasted acorn squash is super easy to make. In fact, it can be made in four easy steps. How awesome is that? Here is a tutorial.
How to Roast Acorn Squash
Preheat the oven to 400° and line a baking sheet with parchment paper. Set the sheet to the side but keep it close, because you’ll need it in a few minutes!
First of all, slice two medium acorn squash in half. I prefer to slice it in half lengthwise, but it honestly doesn’t matter.
Next, using a sturdy spoon, scoop the seeds and stringy pulp from the inside of the squash. You can keep the seeds if you would like to roast for a healthy snack later. Acorn squash seeds can be made the same way you roast pumpkin seeds.
Then, combine 1 Tbsp extra-virgin olive oil with 1 tsp maple syrup in a small bowl. After that, spoon the oil mixture over the squash and use the back of the spoon to rub it evenly along the entire inside. You could also use a basting brush to brush the oil mixture along the inside of the squash.
Next, place the squash cut-side up on the parchment paper-lined baking sheet. Then sprinkle the inside with 1/2 tsp sea salt (divide salt evenly among all four halves).
Place baking sheet in the oven and roast the acorn squash for 45 minutes or until tender when pierced with a fork. If the squash is not tender enough after 45 minutes, then bake until tender, checking every 10-15 minutes.
Finally, remove the squash from the oven and allow to cool slightly. Serve warm in halves or slice to make more pieces. I do not recommend eating the outer flesh of the acorn squash, but rather serving each half (still in the skin) and scooping the squash out of the skin with a fork.
How easy was that? So simple, yet clean-eating friendly and delicious!
What is your favorite way to prepare acorn squash?
- 2 medium acorn squash
- 1 Tbsp extra-virgin olive oil
- 1 tsp maple syrup
- 1/2 tsp salt
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Cut acorn squash in half lengthwise.
- Scoop the seeds and stringy pulp from the inside of the squash and discard*.
- Mix the oil and syrup together in a small bowl. Brush or drizzle the mixture over the insides of the squash. Sprinkle with salt.
- Place squash cut-side up on the parchment-lined baking sheet. Place in the oven and bake for 45 minutes. Pierce with a fork to test doneness and continue baking if not tender.
- Allow to cool slighty before serving or slicing.
- *Acorn squash seeds can be dried and baked similar to pumpkin seeds.
