Roasted Acorn Squash
Wedges of acorn squash roasted until the edges caramelise and the flesh goes soft and sweet. Five minutes of work, the oven does the rest.
55 mins
Easy
Serves 4
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Nutrition per serving
140
Calories
2g
Protein
26g
Carbs
5g
Fat
Ingredients
- 1 acorn squash
- 2 tbsp olive oil (or melted butter if you don't need it vegan)
- 2 tbsp brown sugar or maple syrup
- 1 tsp cinnamon (optional)
- ½ tsp salt
- ¼ tsp black pepper
How to make it
1. Get the oven on Heat to 200°C (180°C fan). Line a baking tray with baking paper.
2. Prepare the squash Cut in half from top to bottom. Scoop out the seeds. Slice each half into wedges about 2.5cm thick — roughly 8–10 wedges total.
3. Season Lay wedges on the tray in a single layer. Brush with the oil. Sprinkle over salt, pepper, cinnamon, and brown sugar.
4. Roast 40–50 minutes, flipping halfway. Done when a fork slides in easily and edges are caramelised and sticky. If tender but not coloured, turn oven up to 220°C for the last 5 minutes.
Two ways to change it up
- Savoury: Skip the sugar. Use garlic powder, smoked paprika, salt, olive oil. Finish with tahini and lemon.
- Make it a meal: Roast as halves. Fill with quinoa, dried cranberries, toasted pecans and feta.
Good to know
- Keeps in the fridge for 4 days
- Uncut squash keeps on a shelf for up to a month — no fridge needed
- The seeds are worth keeping — rinse, toss with oil and salt, roast at 180°C for 15 minutes
Cooking ability level
Photos
