Roasted Acorn Squash is a delightful fall dish that captures the essence of the season with its warm flavors and satisfying texture. This versatile vegetable can be prepared in a variety of ways, but roasting brings out its natural sweetness and enhances its nutty flavor.
Ingredients
Scale:
2 medium acorn squashes
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cinnamon
Optional toppings: Maple syrup, chopped pecans or walnuts, dried cranberries or pomegranate seeds
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut the acorn squashes in half lengthwise. Scoop out the seeds and stringy bits.
Brush the cut sides of the squashes with olive oil and sprinkle with salt, black pepper, and ground cinnamon.
Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast the squashes in the preheated oven for 30-40 minutes, or until the flesh is tender.
Once done, let them cool for a few minutes. Flip them over and drizzle with more olive oil and maple syrup if desired.
Serve warm as a side dish or as a base for a salad, topped with nuts, seeds, or dried fruit.
