Roasted acorn squash halves are the perfect winter side dish.

Acorn squash has a slightly sweet nutty flavor that accommodates other flavors well.

So you can make it according to your mood!

What is Acorn Squash?

Acorn squash also called pepper squash or Des Moines squash.

It is a winter squash with typically dark green skin on its exterior and sweet, yellow-orange flesh inside.

It’s considered a winter squash, but acorn squash belongs to the same species as all summer squashes.

It’s packed with nutrients, high in antioxidants, high in vitamin C, all of which is great for boosting immunity.

Roasted Acorn Squash Halves

How to roast acorn squash halves

Preheat the oven to 425ºF.

Use a very sharp knife to carefully cut the squash in half, from stem to tip. Be very careful with this step as it can rock and make you slip with the knife.

I’ve been known to use a rubber mallet with this part.

Scrape out the seeds and stringy pulp from the inside of each half until clean.

If you like you can score the flesh in a cross-hatch pattern, but it’s not necessary.

Rub 1 tablespoon of softened butter on the inside flesh of each half. Sprinkle with salt and freshly ground pepper.

Place the squash cut side up in a large roasting pan. Fill the bottom of the pan with about 1/4-inch of water.

This keeps the squash from drying out and scorching on the bottom.

Bake for about 1 hour to an hour and 15 minutes, until the flesh is nicely browned and fork tender/soft.

Remove and let cool just a bit before serving.  You can scoop it out or serve it in its naturally beautiful shell.

Roasted Acorn Squash Halves Recipe

Print Recipe

Roasted Acorn Squash Halves

Roasted Acorn Squash Halves - Perfect fall/winter side dish! Buttery sweet and nutty acorn squash recipe that's simple and easy to prepare.

Prep Time5 mins

Cook Time1 hr 15 mins

Total Time1 hr 20 mins

Course: Side, Side Dish

Cuisine: American

Keyword: acorn, squash

Servings: 4

Calories: 186

Author: DSTR

Ingredients

• 2 Acorn Squash
• 4 tablespoons unsalted butter, softened
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper fresh ground

Instructions

• Preheat the oven to 425ºF.
• Use a large very sharp knife carefully cut the acorn squash in half, from stem to tip. Be very careful with this step it can rock and make you slip with the knife. I've been known to use a rubber mallet with this part.
• Scrape out the seeds and stringy pulp from the inside of each half until clean. If you like, you can score the flesh in a cross-hatch pattern, but it's not necessary.
• Rub 1 tablespoon of softened butter on the inside flesh of each half. Sprinkle with salt and freshly ground pepper.
• Place the acorn squash cut side up in a large roasting pan. Fill the bottom of the pan with about 1/4-inch of water. This keeps the squash from drying out and scorching on the bottom.
• Bake for 1 hour to 1 hour and 15 minutes.

Nutrition

Serving: 4g | Calories: 186kcal | Carbohydrates: 22g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 298mg | Potassium: 747mg | Fiber: 3g | Vitamin A: 1140IU | Vitamin C: 23.7mg | Calcium: 74mg | Iron: 1.5mg

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