Every holiday season it seems like butternut squash (yum!) and pumpkin (yum!) take over and all other squash go by unnoticed or grossly under-appreciated. So this year we wanted to give a small shout out to some other amazing types of squash we love so much. Acorn squash is up there with one of my favorites. I love it because it has a sweet flesh similar to butternut, but it’s not as nutty; plus the sweet notes are more subtle than butternut squash. This recipe is really easy and something I make often during this time of yr because it’s easy, filling and I can eat it as a snack or turn it into a meal by dicing it up and adding it to some quinoa, couscous, etc. Another awesome thing to do with this squash is to slice the top off, scoop out the seeds, fill it up with some sort of fruit n’ nut spiced rice or a savory meat mixture OR even chopped nuts and bleu cheese (okay, I’ll stop), pop the top back on and roast it!
If you’re not convinced that acorn squash is all that delicious then at least love it for the fact that it’s called “acorn squash” because it looks like a big acorn…now that’s just cute.
xx Jenny
More squash recipes we love:
and our Honey Roasted Delicata Squash recipe, or our
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Maple Glazed Roasted Acorn Squash
INGREDIENTS
- 1 acorn squash, seeded and sliced
- 3 tablespoons extra virgin olive oil
- 3 tablespoons light brown sugar
- ¼ cup maple syrup, warmed
- salt and pepper to taste
garnish
- fried sage leaves, optional
INSTRUCTIONS
- Preheat oven to 375°F.
- Place squash sliced onto a baking sheet and drizzle with oil. Season with salt and pepper and gently toss together.
- Sprinkle tops of squash with brown sugar.
- Roast squash for 35 to 40 minutes occasionally tossing around, gently, to avoid sticking.
- 7 to 10 minutes before roasting is completely, brush a small amount of maple syrup over each piece of squash and finish roasting.
- Top with fried sage, if using, and serve warm.
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do you fry the sage in olive oil? and for how long?
Yes! This is totally optional, but I love the taste/texture! It usually only takes a few seconds for them to fry up…just be careful of any oil splattering!
Currently in the oven. Can’t wait to try! Yummm
i just made this recipe….it is so delicious and the house smells yummy!
This is my second time with this recipe. It is so simple and so scrumptious. It is a hit in my family.
Making this tonight and already smells heavenly! Thanks for sharing.
Squash is baking while we I type. I was going to make another type of roasted squash, but I came across this recipe, via pinterest. I’m serving with a quinoa bean soup and garlic bread. Can’t wait till my girls get home from volleyball practice.
tasted delicious, thanks for the wonderful recipe! sprinkled a few walnuts on top for an extra crunch. I like that it’s not drowning in butter like many squash recipes.
I made this recipe for my family last night to go with rosemary garlic pork chops and parmesan green beans – the squash was a hit! So simple and easy, and so very delicious. I am glad I stumbled onto your website through Pinterest, I’ve already pinned lots of your recipes, and I love the photography and occasional surprise gifs (check out the sour cream & chive biscuits to see what I mean)! Thanks for going the extra mile to create an enjoyable site with great recipes, I’ll be back for lots more.
Holy moly, this is delicious! Loved every bite of it!
How do you cut the squash like that? I’m a squash newbie and wanna know the best way.
Stupid question, but is the outside skin edible? I know with some squashes you have to take it off so I wasn’t sure.
I usually bake it with the skin on, but don’t eat the skin. It’s kind of tough. Good luck!
::hangs head sheepishly::
Can I make this with butternut squash in the same way? Love the idea, just don’t like acorn squash!
Haha, of course you can!
Hooray! I’ll be making it next week! (Might have to make a test batch this weekend to try it out. Yes, indeed, I’ll fall on that sword… Twice…)
Thanks!
ALL I CAN SAY IS “YUMMY” CAN’T WAIT TO MAKE IT:)
What beautiful photos. I love how you sliced the acorn squash. What a simple, elegant presentation!
EASY, FAST, CUTE!
Well not super fast BUT YOU KNOW WHAT I MEAN!!
This is wonderful! I love acorn squash and your wonderful Blog. You have such a great talent with the photography of your wonderful recipes. Thanks so much.
Love the photos! Keep up the yummy work!
This sounds so freaking yummy. Love it!
My mom used to make acorn squash just by hollowing it out, putting butter and brown sugar in the middle, and baking until soft….this looks like a fantastic variation of that! I can’t wait to try it!!
Sounds and looks fantastic! Now I’m super hungry :)
mmmm i love acorn squash! i love the scalloped edges of it… adorable! anyways, this sounds really good. :)
I love all squash, especially the Carnival Squash!
My question for this recipe is….DO you eat the green skin?
you’re right – they DO take over! Next year, I’m not even going to post a pumpkin or b-nut (as I so fondly refer to it) recipe! It’s all about the fringe squash!
speaking of FRINGE, have you seen it? AWESOME!
PS. I heart acorn squash too. So cute. So SO cute!
I’ve never had acorn squash but they always look so cute in the grocery store. I might have to try them — this looks so easy! Thanks! Think I could use honey instead of maple syrup?
Yep! You can totally use honey…hope you try it out! :)
they are delicious. Enjoy!