Roasted Acorn Squash

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This delicious roasted acorn squash is a great side dish! You can also roast acorn squash and use it in salads or soups. It’s incredibly flavorful and hearty.

Why You’ll Love Roasted Acorn Squash

Often roasted acorn squash recipes contain a bunch of sugar – this recipe is sugar-free but it still has gorgeous flavor from the Chinese five spice blend. Five spice is a deeply aromatic blend that pairs extremely well with the squash.


Ingredients You’ll Need

You don’t need much to make an excellent roasted squash. Here’s all you’ll need.

  • 2 acorn squash
  • 2 teaspoons olive oil
  • 1 teaspoon Chinese five spice powder
  • 1/2 teaspoon sea salt

How to Make Roasted Squash

It’s easy to make this squash recipe. Here’s all you need to do.

  1. Heat oven to 375 degrees F. 
  2. Cut the squash in half, scoop out the seeds (save for roasted squash seeds if you’d like*) and any stringy bits, and then quarter the squash. 
  3. Place the squash in a 9×13 baking dish and brush with the olive oil. Then sprinkle the five spice powder and salt across the top. 
  4. Roast the squash for 50 to 60 minutes or until it’s caramelized and easy to poke with a fork. 
  5. Eat immediately or store in the refrigerator for up to 3 days.  

More Side Dish Recipes You’ll Love

If you like this roasted squash, you’ll want to try these other veggie side dishes.

  • Roasted Beet Salad – the roasted beets are phenomenal and paired with the creamy cheese and the crunchy pepitas – they’re a real treat.
  • Fennel Gratin Recipe – a perfect side dish for a holiday dinner or a special meal! It’s deliciously rich and flavorful – the tender fennel pairs perfectly with the panko breadcrumb, parsley, and parmesan topping. 
  • Roasted Squash and Grapes – the combination of the just charred Delicata squash and the juicy and rich flavor of the grape is excellent.
  • Artichoke Potato Salad – this dish is winter (potatoes) meeting spring (artichokes, dill, carrots). It’s a wonderful appetizer or side dish for four people.

Tips for Making Roasted Acorn Squash

  • You can eat acorn squash with or without the skin, after it’s roasted the skin will become pliant. If you’d prefer to eat it without the skin, just scoop it out with a spoon – it separates very easily.
  • When choosing your squash at the grocery store or farmer’s market, you want the skin to be smooth, dry, and crack-free. It shouldn’t have any soft spots and it shouldn’t be too shiny. When squash are shiny it means they’ve been harvested too early. The best acorn squash will be a deep green color.
  • If you’d like to use another spice blend for this recipe, we’d recommend using a baharat or dukkah blend.
  • If you don’t already have it, you can make your own Chinese Five Spice Blend at home!
Yield: 4 servings (2 pieces each)

Roasted Acorn Squash

Roasted Acorn Squash

This roasted acorn squash is a deeply flavorful side dish.

Prep Time 4 minutes
Cook Time 50 minutes
Total Time 54 minutes

Ingredients

  • 2 acorn squash
  • 2 teaspoons olive oil
  • 1 teaspoon Chinese five spice powder
  • 1/2 teaspoon sea salt

Instructions

  1. Heat oven to 375 degrees F. 
  2. Cut the squash in half, scoop out the seeds (save for roasted squash seeds if you’d like*) and any stringy bits, and then quarter the squash. 
  3. Place the squash in a 9x13 baking dish and brush with the olive oil. Then sprinkle the five spice powder and salt across the top. 
  4. Roast the squash for 50 to 60 minutes or until it’s caramelized and easy to poke with a fork. 
  5. Eat immediately or store in the refrigerator for up to 3 days.  

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 79Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 269mgCarbohydrates: 15gFiber: 5gSugar: 0gProtein: 1g

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