Most people are familiar with regular squash and butternut squash, two autumn staples, but acorn squash tends to fly under the radar. Acorn squash gets its name from its acorn-like shape, and if you’re unfamiliar with cooking it in the kitchen, it’s high time to change that with my healthy roasted acorn squash recipe.
What Is Acorn Squash?
Acorn squash is a type of winter squash, as are pumpkins, delicata squash and spaghetti squash. Though they’re named after winter, these squash are harvested in the fall but should last right on through the colder months when stored in a cool, dry place.
When it’s in season, from October to December, acorn squash can also be purchased for quite cheap at farmers markets and grocery stores. Cooking acorn squash results in a mildly sweet, slightly nutty flavor, making it an excellent vehicle for stronger seasonings.
If you’re out shopping for acorn squash, look for ones with dull green skin (which is edible!). If it’s orange, the flesh will be tough to get through.
The acorn squash, of course, is the star of this recipe, and that’s good for a number of reasons. For starters, this roasted squash is low in calories but loaded with fiber, vitamin C, potassium, manganese, B vitamins, magnesium, vitamin A, iron, calcium and more. Thanks to its loads of antioxidants, it can help immunity, blood pressure, skin, prostate health and more.
In addition, the coconut yogurt adds protein but keeps this acorn squash recipe dairy-free. The almond and cashew butter add protein, while the dates and raw honey keep things sweet without the harmful effects of many sweeteners.
Of course, we can’t forget the granola for crunch and fiber. You can even add a dash of cinnamon or nutmeg to finish this acorn squash off.
How to Roast Acorn Squash
Wondering how to cook acorn squash? One of the beauties of acorn squash is just how versatile it is.
You can prepare it in the oven, in a microwave, bake it, sauté it or even steam it. In fact, I’ve rounded up 18 delicious acorn squash recipes here. (And I even have a special recipe for acorn squash soup that you must try!)
However, by far, my favorite way to cook acorn squash is by roasting it, and roasting acorn squash is simple to boot. Try my super easy roasted acorn squash recipe at your next meal.
Start by preheating the oven to 400 Fahrenheit. Next, place the acorn squash on a baking sheet lined with parchment paper, and bake for 30 minutes or until the squash is fork-tender.
Place the squash on two separate plates, and add the toppings. The unique variety of toppings used in this roasted acorn squash recipe mean that you can enjoy the vegetable as a side dish, a healthy dessert or even a breakfast. (Just roast the squash the night before, and quickly reheat before filling with toppings.)
What do you eat acorn squash with? You can eat it as a meal all by itself, or you can have it as a side with some of the following recipes:
- Baked Italian Chicken Recipe
- Shepherd’s Pie Recipe: Healthier Version!
- Blackened Salmon Recipe with Creamy Avocado Dressing
If you thought squash recipes were boring, this roasted acorn squash recipe will change your mind. Serve and enjoy!Print
My favorite way of cooking acorn squash is by roasting it. Try my super easy roasted acorn squash recipe at your next meal.
- 1 acorn squash, sliced in half lengthwise and seeds removed
- 1 cup unsweetened coconut yogurt, divided
- ¾ cup granola, divided
- 4 dates, pitted and chopped, divided
- 2 tablespoons almond or cashew butter, divided
- 1 tablespoon raw honey or maple syrup, divided
- Preheat the oven to 400 F.
- Place the acorn squash on a baking sheet lined with parchment paper, and bake for 30 minutes or until fork-tender.
- Place the acorn squash on two separate plates, and add toppings.
- Serve and enjoy!
- You can cinnamon, nutmeg or any other flavors as toppings.
- The nutrition varies slightly depending on which butter and which sweetener you use.
- Prep Time: 5 min
- Cook Time: 30 min
- Category: Side dishes
- Method: Oven
- Cuisine: American
- Serving Size: Half a squash
- Calories: 393
- Sugar: 38.6g
- Sodium: 79mg
- Fat: 33.3g
- Saturated Fat: 6.2g
- Unsaturated Fat: 27g
- Trans Fat: 0.1g
- Carbohydrates: 98.3g
- Fiber: 16.4g
- Protein: 19.2g
- Cholesterol: 0mg
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