Tag: Acorn squash

Roasted Acorn Squash

Roasted Acorn Squash

Roasted acorn squash makes a delicious side dish. For this recipe I served this with a pan-roasted pork tenderloin, seasoned solely with salt and pepper, seared in a skillet and finished in the oven to 145 degrees F. A slightly pink interior. Try our Rosemary Honey-Mustard sauce over the pork, it’s perfect for this dish.

I chose to leave the skin on for a different presentation. I’ve been told the skin is edible, but I find it to be tough, especially when roasted, it gets a little firmer. But, the skin on add a beautiful presentation to any dish and the sweet pulp is easily scrapped off with a fork.

This recipe is easily adaptable to any number of people. And, the squash can be cut in half or in quarters in lieu of slices. Add a few more minutes of cooking time. The squash is done when fork tender. One-half acorn squash is usually a perfect serving, unless you have many other sides, then figure ¼ squash per person.

chopped thyme

This recipe is a great example of using both dried and fresh herbs. The dried thyme is best when roasting – the flavor permeates the squash but doesn’t burn and there are no fussy twigs to get rid of. The fresh thyme is the perfect garnish; it brings a pure, fresh taste of the thyme to the dish, as well as a lovely contrasting color.

Roasting the Squash

Preheat the oven to 425 degrees F. Line a Line a 13 by-18-by-1-inch baking sheet with parchment paper or foil.

Scrub the outside of the squash with a vegetable brush and dry.

Roasted Acorn Squash

Cut the squash in half lengthwise.

Roasted Acorn Squash

Scoop out the seeds and discard.

The acorn squash is ready to be seasoned and roasted in this form, or cut in half again for quarters, or cut each quarter into 2 or 3 more slices. The squash is very adaptable to cooking in any format.

Sliced Roasted Acorn Squash

If cooking the squash in half or quarters, trim a small piece off a center rib so the squash sits flat when place skin side down.

Combine the salt, dried thyme and pepper in a small bowl.

Roasted Acorn Squash

Brush the inside and outside of the squash with the oil. Sprinkle the squash with the spice mix.

Place the half or quartered acorn squash skin side down or strew the slices of squash across the baking sheet and roast for 30 minutes in the preheated oven, or until the squash is very soft when pierced with a fork.

Roasted Acorn Squash

Garnish with the fresh thyme and use the sprigs to garnish the serving platter.

Roasted Acorn Squash

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Roasted Acorn Squash

Roasted Acorn Squash

This recipe is easily adaptable to any number of people. One-half acorn squash is usually a perfect serving for one, unless you have many other sides, then figure ¼ squash per person.

  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 - 8 servings
  • Category: Vegan/Vegetarian
  • Method: Roasting

Ingredients

2 acorn squash
1 teaspoon kosher salt
1 teaspoon dried thyme leaves
½ teaspoon coarsely ground black pepper
2 tablespoons olive oil

Garnish
1 tablespoon freshly chopped thyme
Thyme sprigs

Instructions

Preheat the oven to 425 degrees F. Line a Line a 13 by-18-by-1-inch baking sheet with parchment paper or foil.

Scrub the outside of the squash with a vegetable brush and dry.

Cut the squash in half lengthwise.

Scoop out the seeds and discard.

The acorn squash is ready to be seasoned and roasted in this form, or cut in half again for quarters, or cut each quarter into 2 or 3 more slices. The squash is very adaptable to cooking in any format.

If cooking the squash in half or quarters, trim a small piece off a center rib so the squash sits flat when place skin side down.

Combine the salt, dried thyme and pepper in a small bowl.

Brush the inside and outside of the squash with the oil. Sprinkle the squash with the spice mix.

Place the half or quartered acorn squash skin side down or strew the slices of squash across the baking sheet and roast for 30 minutes in the preheated oven, or until the squash is very soft when pierced with a fork.

Garnish with the fresh thyme and use the sprigs to garnish the serving platter.

Keywords: squash, acorn squash, roasted squash, roasted acorn squash

Butter Bourbon Acorn Squash

I love winter squash and this Butter Bourbon Acorn Squash recipe is delicious. Acorn squash comes in a variety of sizes. I like to find tiny ones for a party and give each guest one half. For a weeknight dinner, a medium one works just fine.

When preparing the squash, if it tips over, cut a small piece off bottom middle rib to keep it steady – but not too deep, you don’t want the bourbon-butter sauce to spill.

 

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Butter Bourbon Acorn Squash

To make individual Butter Bourbon Acorn Squash for party guests, select mini acorn squashes. Baste several times to get maximum flavor.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings
  • Category: Vegan/Vegetarian
  • Method: Roasting

Ingredients

2 tablespoons bourbon
2 tablespoons unsalted butter, melted1 medium or 4 mini acorn squash, cut in half lengthwise and seeds removed
olive oil for greasing the baking pan
a sprinkling of kosher salt
a couple twists of freshly ground pepper

Instructions

Preheat the oven to 350 degrees F.
Line and lightly grease a small baking pan with foil.
Combine the bourbon and melted butter.
To steady the squash, cut a thin slice off the middle rib on the outside.
Pierce each half with a fork or paring knife to create openings for the bourbon butter to enter.
Season the squash with salt and pepper and place face down on the baking sheet.
our half or one-fourth of the bourbon-butter mix in the bowl of each squash.
Place in the preheated oven and roast for 30 minutes.
Baste every 5 minutes for the next 20 minutes
The squash is done when the bourbon butter has been absorbed and the scquash is slightly caramelized on the edges.

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Butter Bourbon Acorn Squash

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings
  • Category: Vegan/Vegetarian
  • Method: Roasting

Ingredients

2 tablespoons bourbon
2 tablespoons unsalted butter, melted1 medium or 4 mini acorn squash, cut in half lengthwise and seeds removed
olive oil for greasing the baking pan
a sprinkling of kosher salt
a couple twists of freshly ground pepper

Instructions

Preheat the oven to 350 degrees F.
Line and lightly grease a small baking pan with foil.
Combine the bourbon and melted butter.
To steady the squash, cut a thin slice off the middle rib on the outside.
Pierce each half with a fork or paring knife to create openings for the bourbon butter to enter.
Season the squash with salt and pepper and place face down on the baking sheet.
our half or one-fourth of the bourbon-butter mix in the bowl of each squash.
Place in the preheated oven and roast for 30 minutes.
Baste every 5 minutes for the next 20 minutes
The squash is done when the bourbon butter has been absorbed and the scquash is slightly caramelized on the edges.