Roasted Acorn Squash
Total Time
45 mins
Prep Time
10 mins
Cook Time
35 mins
Rating
5 out of 5 stars
(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
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Preparation
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.
Step 5
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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.
