If you've never cooked with acorn squash before, it's time to experiment with this pretty and nutritious fall vegetable. This basic recipe is a great one to start with. The natural sweetness of the roasted acorn squash has a natural sweetness that pairs well with the savory taste of thyme. It makes a great companion for Thanksgiving dinner or any other autumn meal. Level: Beginner.
- 1 acorn squash, medium to large
- 2 Tbsp. olive oil
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 1 tsp. thyme, dried or 1 Tbsp. fresh (diced)
- Preheat oven to 375 degrees.
- Cut acorn squash in half. Scoop out the seeds using a spoon (you may need to carefully trim some areas around the seeds with a knife).
- Cut the acorn squash into evenly sized slices (or wedges), leaving the skin on. Slices should be about 1/2 - 3/4" thick. The thinner you cut them, the more quickly they will cook.
- Combine sliced acorn squash with remaining ingredients in a large bowl.
- Toss everything until well coated.
- Place seasoned squash on baking sheet. After 15 minutes at 375 degrees, flip the slices over with a spatula. Bake for another 10-15 minutes, until the flesh of the squash is soft and slightly golden. Enjoy it as a side or topped with a protein and sauce of your choice.
Nutrition Information: Provides vitamin A, dietary fiber, and potassium. Enjoy with protein and non-starchy vegetable of choice. Gluten-free, nut free, dairy free.
- Calories: 120
- Fat: 7 g
- Protein: 1 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Added Sugar: 0 gm
- Sodium: 240 mg