This is a simple roasted acorn squash recipe! It’s delicious and sweet and can be served as a great side dish or as a topping for your salad!
Can you eat the skin for the roasted acorn squash?
Yes! I actually love it when it is roasted like this. I was at a function recently and we were served roasted acorn squash in different sized wedges and people weren’t eating their skins. I made a split decision, do I follow the hordes and not eat the delicious skin or do I boldly show people that they are okay to eat.
I ate them. A few people asked me, “They’re okay to eat?” And of course I replied, “You bet your sweet bippy.” They in turn ate the skin and said, “Oh, it’s good.”
I love schooling people. 😉
Memory of Roasted Acorn Squash
When I was growing up, we used to have roasted acorn squash! My mom cut the squash in half, scooped out the seeds, put the two halves in a pan, face up, with some honey and butter in the hollowed out centers.
Talk about glorious!
Funnily enough, I can’t remember what Mom used to serve with it; whether meat or starch, I just don’t know.
I sure we didn’t have only a veggie for dinner, though. My folks loved their vittles.
I remember taking my spoon and scraping the squash out of its shell until I hit the skin. By the time I was done with my half, the skin was practically see-through. I didn’t eat the skin back then because my folks didn’t but if I could go back, I would have.
I used to love to eat that dish! I made it for Christopher a bunch of times when we were first married. But then it fell off the radar.
Why? Who knows! Maybe I felt guilty about all the honey and butter I used to put in the acorn squash halves.
Today, this roasted acorn squash recipe is my preferred recipe for acorn squash. It’s easier, faster and I feel it’s healthier than the old way.
Christopher loves it this way, too!
On to the simple roasted acorn squash recipe
- Acorn squash ☑️
- Olive oil ☑️
- Garlic powder ☑️
- Onion powder ☑️
The ingredients that are missing are the maple syrup, basil, parsley and salt.
I preheat the oven to 400 degrees Fahrenheit and line a jelly roll pan with parchment paper.
I slice the acorn squash in half, scoop the seeds out and proceed to slice the squash into thinnish rings. I cut the rings in half.
I grab my large stainless steel mixing bowl and dump the sliced acorn squash into it. I add olive oil, garlic powder, onion powder, basil, parsley and some salt.
I mix them all together with my spatula and arrange the squash on the jelly roll pan.
I then take some maple syrup and dribble it over the squash.
I put the pan of squash in the oven and bake it for 15 minutes. I flip the squash over and continue baking it for 15 more minutes.
Nice and tender!!
I transfer the roasted acorn squash to my blue platter and make two salads. Christopher and I are going to have roasted acorn squash on salad for dinner!
Let’s look at the squash on a salad.
I’m here to tell you that this roasted acorn squash is super delicious and easy to make.
Please feel free to leave me a comment. How do you like to eat acorn squash? I’d love to know. You can also Pin any photo to Pinterest and Yum the recipe to Yummly.
And as always, may all your dishes be delish.
- 1 acorn squash cut in half horizontally through the stem, seeds removed and then cut in further slices
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/4 teaspoon salt
- 2 tbsp Maple syrup for dribbling
- Preheat oven 400 F and line a large jelly roll pan with parchment paper
- In a large mixing bowl, add the acorn squash, olive oil, basil, parsley, garlic powder, onion powder and salt
- Take a spatula and mix the ingredients with the squash so it is covered
- Lay the acorn squash on the pan so they aren't touching
- Dribble maple syrup across the squash, use whatever amount you enjoy, I used about 1 tablespoon
- Bake for 15 minutes, flip squash and bake for 15 more minutes
- Serve with a main dish or on a salad