Roasted Acorn Squash

As seen on

Love & Lemons

Total Time

45 mins

Prep Time

10 mins

Cook Time

35 mins

Rating

(21)

Ingredients

6 servings

3 acorn squash, halved vertically and seeded
Extra-virgin olive oil, for drizzling
Maple syrup, for drizzling
Chopped fresh sage and/or rosemary
Sea salt and freshly ground black pepper

American Beginner Vegetarian Gluten-Free ...

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Preparation

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Step 1

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Step 2

Place the acorn squash halves on the baking sheet cut side up. Drizzle with olive oil and maple syrup and sprinkle with salt and pepper. Use your hands to coat the squash. Sprinkle the sage and/or rosemary into the center of the squash.

Step 3

Roast until the squash is tender and golden brown around the edges, 25 to 40 minutes depending on the size of your squash.

Step 4

Season to taste and serve. Find additional serving suggestions in the blog post above.

Chef’s notes

For an easy variation, you can roast the squash in slices instead of halves. Use the same method to season them, but cut the squash halves into 1/2-inch half-moons. Roast them until tender, for 25 to 30 minutes. I like to use this method when I add acorn squash to fall salads like this one.

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Skill Level

other

Roasted Acorn Squash

Ingredients

Preparation

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Chef’s notes

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