Erin Swenson, Food Blogger
Acorn Squash is an underrated vegetable. Not only is it delicious, but it is full of nutrients and the perfect addition to any meal. It can easily be a side or the main dish. As a main dish there are many recipes available for stuffed acorn squash. This one by Paleo Running Momma looks like a delicious sweet and savory option. Roasting acorn squash is a fast and easy way to get some extra vegetables on your family’s plates at dinner time. This roasted acorn squash can easily be added to soups, salads, and pasta dishes. A salad with greens, this squash, dried cranberries, candied pecans, and apple cider vinaigrette would be divine. If you make this as a side for dinner, any leftovers make the perfect pasta dish with a little butter and some grated parmesan cheese.
Acorn squash has a mild flavor and pairs well with almost any dish. Some people enjoy eating acorn squash roasted with brown sugar or maple syrup. While those options might taste good, the extra added sugar they provide to your diet is not ideal. We know that extra sugar in our diet can increase our risk of insulin resistance and diabetes, as well as increase calorie intake. This can contribute to weight gain. This acorn squash recipe has minimal ingredients and is easy for anyone to make. It doesn’t contain any added sugar or extra calories.
Acorn squash is a member of the squash family and is high in fiber and other nutrients. As a winter it lasts longer than summer squash and can be stored in a cool dry plus for up to a month or more. One cup of acorn squash provides 9 g of fiber, 896 mg of potassium, multiple B vitamins, vitamin A, and 88 mg of magnesium. If you are following the DASH diet, that is 19% of your daily potassium goal and almost 18% of your magnesium goal, in just one serving.
Many recipes for acorn squash have you cook the squash in halves. This recipe has you cook it in wedges. This method cuts down on cooking time, which means you get to eat sooner! Acorn squash can be difficult to cut. When cutting into any winter squash be sure that you are using a large sharp knife to make it easier to cut.
Roasted Acorn Squash Instructions:
- Cut squash in half. (Tip: Sometimes it is easier to cut the stem off before cutting the squash in half)
- Once the squash is cut in half, scoop out all of the seeds and any stringy sections of squash from the middle.
- Cut the squash into small wedges and place on a baking sheet. I like to use the indentations on the squash as guidelines.
- Lightly drizzle with oil and sprinkle with salt and pepper. Turn the wedges over and do the same to the other side. (I usually only drizzle the top and in flipping the wedges over they get oil from the baking sheet.)
- Bake for 15-20 minutes at 425 degrees until the squash is tender.
- Once it is roasted the orange flesh of the squash easily separates from the tough skin and is ready to enjoy.
Note: This is a fall favorite at my house and three out of four of my kids love it. The one who doesn’t love it will still eat it even if it’s not their favorite. The number of servings will depend on the size of your squash and can vary greatly because of this. I like to make this recipe on Halloween and call them frog’s ribs. They go well with our Halloween tradition of pretzel mummy dogs.