How to Roast Acorn Squash
How to Roast Acorn Squash - a simple and easy method for roasting acorn squash in the oven this fall season!
Ingredients
- 1 or more acorn squash halved lengthwise
- extra virgin olive oil or avocado oil
Instructions
- Preheat oven to 350 degrees F.
- Take each half of acorn squash and scoop out the seeds, scraping clean and hollowing out the inside.
- Rub the cut side with olive oil.
- Place the squash, cut-side up, on a baking sheet lined with parchment paper or aluminum foil.
- Roast on the middle rack for 50-60 minutes.
- Test with fork, it should be very tender and easily pierced. If for some reason it isn't yet, continue baking at 10 minute increments until fully cooked and tender.
- Let the squash cool to room temperature, then scoop the cooked squash out of the skin.
- Serve immediately or store for later.
Notes
- Serving suggestion: we love to serve with a little ghee (or butter), pinch of salt and a little pure maple syrup!
- Storage: any leftover acorn squash can be kept in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 86kcal | Carbohydrates: 22g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 6mg | Potassium: 748mg | Fiber: 3g | Vitamin A: 791IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 2mg
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