Roasted Acorn Squash
This acorn squash is a great Thanksgiving or Fall side dish, and super easy to prepare. Most people tend to cook winter squash with sweet additions, but I love roasting them with savory and hearty winter flavors. Placing herbs under the acorn squash dome, gives the flesh an added earthy flavor and is a great complement to the caramelized flesh.
  • CourseSide Dish
Servings Prep Time
6people 15minutes
Cook Time Passive Time
45minutes 30minutes
Servings Prep Time
6people 15minutes
Cook Time Passive Time
45minutes 30minutes
Ingredients
  • 3 Acorn Squash
  • 10 Sprigs Sagefresh (you can also use fresh rosemary or oregano, but sage is my personal favorite for this dish)
  • salt and pepper to taste
  • Olive oil
Instructions
  1. Preheat the oven to 400.
  2. Prepare a large sheet tray, lined with parchment paper or foil. If using foil, grease the foil. Cut each acorn squash in half. Remove the seeds and any membranes.
  3. Place the 6 halved squash, cut side up, on the lined sheet tray. Sprinkle each cavity liberally with salt and pepper. Drizzle olive oil into each cavity (about a tsp for each). Then place a couple of sprigs of the herbs inside the cavity.
  4. Carefully flip over each half, so that the herbs remain hidden inside, with the cut side down.
  5. Place in the oven and cook for 45 minutes or until the squash is tender when pierced with a knife.
  6. To serve, flip over to reveal the browned outer flesh. Remove the herbs and give each person either a half or quarter squash. This is delicious served alongside grilled whole fish.