In Season: Roasted Acorn Squash

nov-002Acorn squash has always been one of my go-to fall/winter veggies when I need a quick and simple side dish for something homey like roasted chicken.  This evening, I decided to try something a little different with my acorn squash, and instead of cooking them in halves, I decided to slice them into crescent shaped wedges.  The ridges on the outside of the squash provide a perfect guideline for where to cut, and the result is not only delicious, but beautiful.

In keeping with the flavors of the season, I sprinkled the wedges with a combination of cinnamon, allspice, and freshly grated nutmeg (which is SO much better than the ground stuff in the spice aisle).  Before roasting, I add some fresh rosemary, which adds flavor and a touch of color, and makes the entire house smell amazing.  Try this dish as an accompaniment to your holiday ham or roast! 

Roasted Acorn Squash Slices with Rosemary

Serves 6-8

2 medium acorn squash, washed, halved lengthwise and seeds scooped out

olive oil

1/2 teaspoon salt

1/8 teaspoon cinnamon

1/8 teaspoon allspice

1/8 teaspoon fresh grated nutmeg

1 tablespoon fresh rosemary, finely chopped

Preheat oven to 375 degrees.

Place the cut side of each acorn squash half down on the cutting board.  Using the ridges (indentations) as a guide, slice the squash into wedges.

Place in a large baking pan and toss with olive oil (about 1-2 tablespoons) sprinkle generously with salt, and add spices and fresh rosemary.  Toss to combine.

Roast in preheated oven for approximately 30 or until squash is softened and golden brown.


Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.


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One Response to “In Season: Roasted Acorn Squash”

  1. Michael Beyer Says:

    Sounds delicious! I made this great Moroccan-style stuffed acorn squash over the weekend.

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