For a richer flavor, consider using brown butter in place of regular melted butter. Brown the butter in the skillet before adding the onions. To add a touch of sweetness, drizzle a small amount of maple syrup or honey over the squash during the last 10 minutes of roasting. Feel free to experiment with other spices, such as cinnamon, ginger, or a pinch of cayenne pepper for a little heat. Roasted nuts like pecans or walnuts add a delightful crunch. Toast them separately and sprinkle over the finished dish before serving.
Roasted Acorn Squash
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PREP TIME15 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 25 mins
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SERVING4 People
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VIEWS115
Elegantly simple, this Roasted Acorn Squash recipe transforms humble autumn produce into a symphony of sweet and savory flavors, perfect as a vibrant side or a comforting vegetarian main course.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol23 mg
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Fiber5 g
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Protein3 g
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Saturated Fat6 g
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Sodium361 mg
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Sugar7 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 375 degrees F (190 degrees C). (5 minutes)
02
StepPrepare the squash: Halve the acorn squash lengthwise and scoop out the seeds and stringy fibers. Place the squash cut-side up on a baking sheet. (10 minutes)
03
StepRoast the squash: Roast in the preheated oven for 50 minutes, or until the flesh is tender and easily pierced with a fork. Allow the squash to cool slightly for about 20 minutes, until it is cool enough to handle. (70 minutes)
04
StepSauté the aromatics: While the squash is roasting, melt the butter in a large skillet over medium heat. Add the sliced onions and sauté, stirring occasionally, until they are softened and browned at the edges, about 10 minutes. Stir in the minced garlic, ground coriander, and freshly grated nutmeg. Cook for 2 minutes more, until fragrant. (12 minutes)
05
StepCombine and finish: Once the squash has cooled, scoop out the flesh from the skins and chop it into bite-sized pieces. Discard the skins. Add the chopped squash to the skillet with the onion mixture. Gently heat and stir to combine, ensuring the squash is coated with the buttery aromatics. Season generously with salt and freshly ground black pepper to taste. (5 minutes)
06
StepServe: Serve hot as a side dish or a vegetarian main course.
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Raegan Kris
Apr 26, 2025I substituted olive oil for butter to make it vegan and it was still delicious.
Kennedy King
Apr 11, 2025I found that 50 minutes was too long and my squash was mushy. I will reduce the time to 40 minutes next time.
Michelle Christiansen
Mar 18, 2025This recipe is fantastic! The coriander and nutmeg add such a warm, comforting flavor.
Tavares Buckridge
Dec 1, 2024The squash was so tender and flavorful. A definite keeper!
Lottie Bartoletti
Nov 19, 2024My kids even loved it! I added a little maple syrup to sweeten it up for them.
Vergie Walkerfeil
Nov 3, 2024I used brown butter as suggested and it was amazing! Will definitely make this again.
Jon Mayer
Sep 26, 2024Next time, I'm going to try adding some toasted pecans for added crunch.
Eloise Bartell
Aug 18, 2024So easy to make and perfect for a fall dinner party.