Savory Oven Roasted Acorn Squash Recipe The Recipe Critic

Any vegetables that you can roast and eat on a dime are winners in my book! This recipe is especially delicious when you serve it with Chicken and Rice, these perfect rolls, and this yummy salad. Combine them all, and you will have a meal to remember!!

Ingredients for Roasted Acorn Squash

The ingredients you need to roast acorn squash are simple! Open up your spice cupboard, and I am sure that you will already have most of these ingredients, which will make this recipe extra quick! See the recipe card below for a list of exact ingredient measurements.

Acorn squash: Before baking these, you will need to deseed them and cut them up into quarters! Olive oil: This will help your spices stick to the squash, creating that amazing flavor! Parmesan: Cheese is a MUST to complete this recipe! Parsley, thyme, and garlic powder: A combination of spices that bring out a delicious earthy flavor. Cayenne pepper: This will create some spice without too much heat. Salt and pepper: These will enhance the taste of all of the other ingredients!

Roasted Acorn Squash Recipe

Making this recipe only takes a few minutes! It’s super simple, and the longest part is just waiting for it to bake! You will love how roasting these squash makes them taste so good!

Can I eat the skin? Yes! When squash is roasted whole like this, the skin becomes soft enough to eat and is super tasty! Can I eat it WITHOUT the skin? Yes, again! If eating the skin of veggies isn’t your thing, no worries! When a roasted squash is done baking, the peel is so soft that it separates from the meat quite easily. This makes it easy to eat without the skin!

Add greens and feta: Make a salad with it! Get some greens and feta cheese, cut up this roasted squash, and mix it all together. It will make an amazing salad! Make it sweet: Add some syrup. Yep, you read that right—add syrup! Instead of using these spices, cut your acorn squash into quarters and sprinkle 1 tsp of brown sugar down the center of each quarter. Once you’ve done that, drizzle some maple syrup on top and bake at 400 degrees for 35 minutes or until squash is tender! Bake up the seeds: Don’t let any part of this acorn squash go to waste! When you deseed the squash, rinse the seeds and dry them off with a paper towel. Place them on a baking sheet, drizzle them with oil, and sprinkle on some garlic salt. Pop them in the oven at 325 degrees for about 15-20 minutes, and you will have some delicious seeds to eat alongside your roasted parmesan acorn squash!

Refrigerator: After your squash has cooled, store them in an airtight container and place them in your fridge. They will last 3-5 days. Reheating: To reheat, broil for 2-4 minutes or until the squash has golden edges.