Best 8 Savory Roasted Acorn Squash Recipes

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Acorn squash, a small, dark green winter squash, is not only delicious but incredibly versatile in the kitchen. When cooked, it boasts a sweet, nutty flavor and creamy texture that pairs well with both sweet and savory dishes. Roasting acorn squash is a simple yet effective way to bring out its best qualities. Here, we will explore some of the best recipes for savory roasted acorn squash, ensuring a delightful culinary experience that will surely impress your taste buds.

Let's cook with our recipes!

ROASTED ACORN SQUASH WEDGES



Roasted Acorn Squash Wedges image

Conjure the aromas of fall by roasting acorn squash with butter and thyme.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 4

1 large acorn squash, rinsed (about 11/2 pounds)
4 tablespoons unsalted butter, melted
1 teaspoon fresh thyme leaves, minced, plus sprigs for garnish
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Halve the squash and scoop out and discard the seeds and strings. Cut the halves into 1-inch-thick wedges.
  • Arrange the squash wedges on a baking sheet, brush them with butter and sprinkle with the thyme, 1 teaspoon salt and a few grinds of pepper. Roast the squash wedges until they are brown and tender, about 35 minutes.
  • Transfer the squash wedges to a serving platter, garnish with thyme sprigs and serve warm or at room temperature.

SAVORY ROASTED ACORN SQUASH



Savory Roasted Acorn Squash image

This is an excellent and different way to prepare acorn squash, which is generally given the sweet treatment. Roasting cubed, seasoned acorn squash transforms its flavor and texture into slightly sweet, garlicy and crispy bits of goodness.

Provided by MarthaStewartWanabe

Categories     Vegetable

Time 50m

Yield 3 serving(s)

Number Of Ingredients 8

1 acorn squash, large, peeled and cut into 1-inch cubes (about 4 cups)
3 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon basil, dried
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
2 tablespoons parmesan cheese, grated

Steps:

  • Preheat oven to 400°F.
  • Place acorn squash (cut into 1-inch cubes) onto a baking sheet.
  • Drizzle squash with olive oil and sprinkle with seasonings and grated parmesan. Toss with hands until evenly coated. Arrange in a single layer.
  • Roast squash for 20 minutes. Remove from oven and (using a spatula) turn pieces over. Return to oven for another 15-20 minutes or until squash cubes are tender and crispy brown to your preference.
  • Cool for five minutes, serve and enjoy!

ROASTED ACORN SQUASH AND GARLIC MASH



Roasted Acorn Squash and Garlic Mash image

Provided by Marcela Valladolid

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 7

2 acorn squash, halved crosswise and seeded
1 head garlic, wrapped in foil
7 tablespoons unsalted butter, divided
1 leek, diced (white and pale green parts only)
1 Gala apple, cored and diced into 1/2-inch pieces
Salt
1 teaspoon freshly chopped thyme leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the sides (this will help steam the squash so it doesn't dry out, making the flesh easier to mash). Place the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender, about 1 hour. Cool slightly.
  • Melt 1 tablespoon of butter in a heavy, small skillet over medium-high heat. Add the leeks and apple and saute until crisp tender, about 6 minutes. Season with salt, to taste.
  • Scoop the cooled acorn squash flesh into a large bowl. Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Add the remaining 6 tablespoons of butter and mash. Stir in the thyme and season with salt, to taste. Place the mash in serving bowl and top with apple and leek saute.

PERFECT ROASTED ACORN SQUASH



Perfect Roasted Acorn Squash image

Learn how to roast acorn squash with this simple recipe! When prepared properly, acorn squash can be so delicious. Recipe yields 4 side servings.

Provided by Cookie and Kate

Categories     Side dish

Time 40m

Number Of Ingredients 3

2 medium acorn squash
1 tablespoon extra-virgin olive oil, divided
1/4 teaspoon fine salt

Steps:

  • Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
  • To prepare the squash, use a sharp chef's knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
  • Place the squash halves cut side up on the parchment-lined pan. Drizzle the olive oil over the squash, and sprinkle with the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan.
  • Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Add any desired toppings, and serve warm.

Nutrition Facts : ServingSize 1/2 acorn squash, Calories 116 calories, Sugar 0 g, Sodium 151.8 mg, Fat 3.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 3.2 g, Protein 1.7 g, Cholesterol 0 mg

ROASTED SPICED ACORN SQUASH



Roasted Spiced Acorn Squash image

Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with Roasted Pork with Onions and Citrus or Parmesan risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 acorn squash, halved, seeded, and cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper

Steps:

  • Preheat oven to 425 degrees. On a large rimmed baking sheet, toss squash with extra-virgin olive oil and season with salt, pepper, cumin, coriander, and cayenne pepper. Arrange squash, cut side down, in a single layer and roast until tender, 30 minutes, flipping halfway through.

Nutrition Facts : Calories 108 g, Fat 7 g, Fiber 1 g

GARLIC BUTTER ACORN SQUASH



Garlic Butter Acorn Squash image

This is a savory version of the classic fall flavor of acorn squash!

Provided by Amanda

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 5

cooking spray
2 acorn squash, halved and seeded
¼ cup butter, divided
4 teaspoons minced garlic, divided
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Place each squash half in the baking dish, cut side down.
  • Bake squash in the preheated oven for 30 minutes. Flip squash over and place 1 tablespoon butter and 1 teaspoon garlic into each squash. Season with salt and pepper.
  • Bake squash, cut-side up until tender, about 20 more minutes. Cool for about 5 minutes before serving.

Nutrition Facts : Calories 206.5 calories, Carbohydrate 27 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 7.3 g, Sodium 89.7 mg, Sugar 5.5 g

ACORN SQUASH WITH ROASTED GARLIC CUSTARD



Acorn Squash With Roasted Garlic Custard image

From Delicious Living Magazine, this is a sweet, creamy and savory dish that you will love! Winter squashes are use everywhere, but were so useful in the colder states, where the hard squash would winter over well. West, Mid West, New England, Canada, Mid Atlantic.

Provided by Sharon123

Categories     Vegetable

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 9

2 acorn squash (green or orange)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
1 head elephant garlic (or regular garlic for a stronger taste)
2 1/2 cups milk
3 whole eggs
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 375°F Using a sharp knife, cut the squash in half lengthwise. Using a sturdy spoon, scoop out the seeds and fibrous membranes.
  • Rub squash halves lightly with half the oil and season with salt, pepper and a sprinkling of brown sugar. Place on a baking sheet. Use the remaining oil to coat the whole garlic bulb. Place it on the tray with the squash.
  • Bake the squash for 30 minutes. Remove and cool to room temperature.
  • Bake the garlic for an hour or until very soft. Remove and cool. Cut the garlic in half and squeeze out the soft cooked garlic into a bowl. Set aside.
  • Meanwhile, in a sauce pan, bring the milk to a simmer. Whisk the eggs and garlic together. Gradually whisk the hot milk into the eggs. Season with the salt, pepper and nutmeg.
  • Prepare a baking dish that will hold all four halves of squash. Pour one cup of water into the bottom. Cut a small sliver off the bottom of each squash to stabilize it in the baking dish.Place the squash in the baking dish, in the water.
  • Pour enough egg mixture into the halved squash to fill the cavity to a half inch from the top. Bake for 50-60 minutes or until custard is firm. Remove from the oven and serve warm. Enjoy!

SAVORY-SWEET ROASTED ACORN SQUASH PUDDING



Savory-Sweet Roasted Acorn Squash Pudding image

This rich dish is wonderful at a fall brunch. The tawny color of the squash, when it is baked in a casserole, adds a nice touch to a buffet table. This may be prepared ahead of time and rewarmed with good results by heating it for 20 to 30 minutes in a preheated 350°F oven.

Yield serves 6 to 8

Number Of Ingredients 13

1 medium to large acorn squash, halved and seeded
3 tablespoons unsalted butter, melted
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 1/3 cups heavy cream
3 extra-large eggs, lightly beaten
2 tablespoons packed dark brown sugar
2 tablespoons granulated sugar
2 tablespoons peeled and minced fresh ginger
1 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 350°F.
  • Place the squash cut side up in a shallow baking pan large enough to hold both halves. Coat the cut sides of the squash with 1 tablespoon of the butter. Add salt and pepper to taste.
  • Roast the squash for about 45 minutes, or until very soft. Allow the squash to cool slightly in the pan. Using a large spoon, scoop out the flesh and discard the skins. You should have about 2 cups of squash. Use a potato masher to mash the cooked squash to the consistency of mashed potatoes, with a few chunks left in for texture.
  • Reduce the oven heat to 325°F.
  • Combine the squash, the remaining 2 tablespoons butter, the 2 teaspoons salt, the 1 teaspoon pepper, the flour, cinnamon, nutmeg, cream, eggs, brown sugar, granulated sugar, ginger, and Parmesan cheese in a large bowl.
  • Spoon the mixture into a buttered 2 1/2-quart casserole. Bake for about 1 hour, or until the top is set and brown. Allow the pudding to cool for about 30 minutes before serving.

Tips:

  • Choose the right squash: Look for acorn squash that are heavy for their size and have a deep orange color.
  • Prepare the squash properly: Cut the squash in half lengthwise and scoop out the seeds and pulp. Drizzle the squash with olive oil and season with salt and pepper.
  • Roast the squash at a high temperature: This will help to caramelize the squash and give it a slightly crispy exterior.
  • Add other vegetables to the roasting pan: This is a great way to add more flavor and nutrition to your meal. Some good options include Brussels sprouts, carrots, and potatoes.
  • Serve the squash warm: Roasted acorn squash is best served warm, so enjoy it right out of the oven.

Conclusion:

Roasted acorn squash is a delicious and versatile side dish that can be enjoyed on its own or as part of a larger meal. It is a good source of vitamins, minerals, and fiber, making it a healthy choice for people of all ages. With its sweet and nutty flavor, roasted acorn squash is sure to be a hit at your next gathering.

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