#Roasted acorn squash recipe savory how to
#Roasted acorn squash recipe savory skin

In a medium mixing bowl, mash the squash with 1/8 teaspoon salt.When the squash is cool enough to touch, working one at a time, carefully scoop out the flesh of the squash, making sure not to tear the skin.Transfer the cooked vegetables to a bowl and add the raisins toss to combine. Add the spinach and cook until wilted, stirring continuously (2-3 minutes). Add the rosemary and sauté for another minute. Sauté the onion, garlic, and bell pepper until tender (3-5 minutes). Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.Cover the bowl with foil and let steep for about 5-10 minutes, or until the raisins are plumped. Place the raisins in a small heat-safe bowl and cover with boiling water.Remove from the oven and set aside to cool. Roast the squash for 30-35 minutes until tender. Drizzle the four squash halves with 1 tablespoon olive oil and rub to coat. Place the acorn squash halves, cut side u, on a foil-lined baking sheet.When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. In the recipe card you'll find links to the specific ingredients/brands that I use.Ī note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. Use this chart to convert measurements for common ingredients! Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Serve as a side for Thanksgiving dinner or any weeknight meal!įor best results I always recommend using weight measurements (especially when baking) because it's the most accurate.

This roasted acorn squash is delicious for any number of occasions! It also happens to be naturally vegan and gluten-free which makes it extra versatile.

#Roasted acorn squash recipe savory how to

Serve cold or crisp them up under the broiler! How to Enjoy Roasted Squash Store roasted squash in an airtight container in the fridge for up to 5 days. This is optional, but I always finish off my roasted acorn squash with a drizzle of honey and a generous sprinkle of flaky sea salt! Slice the acorn squash into rings and scoop out the seeds.Īdd to a bowl and toss with the olive oil, herbs, and spices.Īrrange the squash on your baking sheet and roast for 25 minutes then flip each piece and roast for another 10-15 minutes or until the squash is golden brown with crisp edges. Preheat the oven to 400☏ and line a baking sheet with parchment paper. Honey - This is optional, but a little drizzle of honey compliments the flavor of the squash.įlaky Sea Salt - My favorite finishing salt for garnishing this roasted squash is Maldon Flaky Sea Salt because it has the best flavor and texture. You just need 5 ingredients (plus salt and pepper) to make this easy roasted acorn squash!Īcorn Squash - this recipe was designed to use acorn squash but you could use delicata squash, honey nut squash, or any other similar winter squash!įresh Thyme - You could also substitute fresh sage or rosemary!

#Roasted acorn squash recipe savory skin

The skin of acorn squash is also much softer and completely edible! It crisps up nice in the oven and adds a crunchy layer to the soft roasted squash. One of my favorite fall snacks is this super simple roasted acorn squash! It's one of those recipes that's barely even a recipe because it's so easy! It's healthy, vegan, and SO yummy! It's a perfect easy side dish for your Thanksgiving spread! Jump to:Īcorn squash is a winter squash (although you can find it year round) that is similar to butternut squash although it has a milder, less sweet flavor.