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Roasted Acorn Squash in 45 Minutes

by Komal Patel
Roasted Acorn Squash Done Your Way

The cold weather is in full gear and allllll the winter foods are here!

YAY!

During the winter all the squashes come out to play. Last year I was all about the butternut squash and shared my butternut squash risotto recipe, here.

Today it is all about the Acorn Squash!

Acorn Squash, otherwise known as Pepper Squash or Des Moines Squash is another winter squash with a yellow-orange interior.

Its exterior consists of little ridges and most people mistake this squash for a decorative gourd.

Acorn squash are usually slightly nutty and sweet in flavor and can be cooked a bunch of different ways!

You can crockpot this baby, roast it, microwave it, puree it, stuff it, glaze it…..the list goes on.

For my recipe I kept it low key by simply baking it in the oven.

First I started by cutting in to the Acorn Squash and scooping out the “gunk,” as I like to call it and the seeds.

Pro Tip: save the seeds for roasting later

Acorn Squash aren’t as tough to get into like Butternut Squash, but either way I would try to use a chef’s knife.

Once you’ve removed all the gunk and seeds go ahead and remove the stem off the squash.

Next, prep your oven. Get it all nice and warm with a pre-heat and line your roasting pan with aluminum for easy clean up.

Now it’s time for the fun stuff; dressing up your squash!

Drizzle it up with some olive oil, salt, pepper and any other seasonings you may like.

I added a little garam masala…you know I had to Indian-ify this dish somehow.

The garam masala brings a nice warmth to the dish with the elements of baking spices with a touch of spicy heat.

Little slivers of garlic would be yummy with this dish, or even some brown sugar to get it caramelized.

Great, now all I want is more acorn squash.

This makes for a great side dish or even a main meal if served up with side salad.

Keeping today short and sweet with ya!

Xx

K

Sweet and Masala

Print Recipe
Do It Yourself Acorn Squash
Servings
Ingredients
  • 1 or more acorn squash
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • Garam masala to taste
Servings
Ingredients
  • 1 or more acorn squash
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • Garam masala to taste
Instructions
  1. Preheat oven to 375.
  2. Cut squash in half and remove stem and seeds, leaving a clean middle.
  3. Rub squash halves down with 1 tbsp. oil on the inside and outside.
  4. Sprinkle with salt, pepper and garam masala.
  5. Roast in oven, squash side up, for 45 minutes, or until easily poked through the flesh.
  6. Enjoy!
Recipe Notes

Jazz up more with herbed butter, brown sugar, cayenne.

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14 comments

Linda Tran November 13, 2017 - 1:30 pm

This looks so delicious! I definitely want to try this!

Linda

Reply
Natalie Goodwin November 13, 2017 - 3:10 pm

Omg can we just get together already so I can try all of your delicious food!?! Acorn squash is my faaave! Yumm! Happy Monday!

Xoxo, Nat
http://www.rachelgreenandprettythings.com

Reply
Komal Patel November 13, 2017 - 5:14 pm

YAS PLEASE!! Come to Boston!!!

Reply
Christine Kong November 13, 2017 - 6:01 pm

Yum, I love squash during the fall and winter and what a fab recipe. I am always looking for good and easy recipes for veggies and this one looks amazing. I like that touch of masala too to add something different. Thanks for sharing and can’t wait to try this out! xoxo, Christine

Reply
Komal Patel November 13, 2017 - 7:59 pm

How do you like to make it? I am looking for new ways to jazz it up
Also!

Reply
emily maric November 13, 2017 - 7:16 pm

I was just thinking of what to make for dinner tonight. I only eat plant based diet so this was a perfect recipe thanks for sharing. xo, Emily

http://bailylamb.com

Reply
Komal Patel November 13, 2017 - 8:00 pm

Awesome! Glad this came just in the nick of time!

Reply
Jennifer Quattrucci November 13, 2017 - 11:43 pm

Wow ! This is such an awesome recipe ! I was looking for something simple and healthy but also special for Thanksgiving so I will definitely try it. Thank you so much!

Reply
Komal Patel November 14, 2017 - 8:45 pm

Oooo this would be great for Thanksgiving!

Reply
Marisol Avila November 14, 2017 - 5:37 am

OMG first I got distracted when i saw your link to the risotto recipe…uh yes please! Ok now back to this squash. I will buy this when i go to the store this week . I am so excited to try it!

Reply
Komal Patel November 14, 2017 - 8:44 pm

Try them both! I want to see the end result Marisol!!!

Reply
Shruthi November 15, 2017 - 3:53 pm

Haha! I love that you say you had to Indian-ify it! I love acorn squash and am definitely saving this recipe for next Monday!

Reply
Komal Patel November 15, 2017 - 10:02 pm

You GET it! Hahaha

Reply
Thomas Falkenstedt November 23, 2017 - 3:40 am

Never having heard of it, I love the fusion of cultures you have going on there and would love to try this recipe. I mean, you make it look simple, but I wonder if I actually would have the talents for it. Haha 🙂 Thanks for sharing a lovely recipe!
Thomas xx

Reply

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