October 31, 2023 10 Comments
This roasted acorn squash is very simple. We can all use a recipe that makes our lives easier.
I love acorn squash for its color and shape. Doesn’t he look like he just landed from a spaceship?
I bought two, one orange and one green, to make this recipe. I found that the orange one had a slightly more tender skin but tasted exactly the same as the green one.
There is a huge variation in flavor from one pumpkin to another. Sometimes you roast it, take it out of the oven and it is absolutely sweet and delicious. Sometimes it tastes like absolutely nothing. I can’t predict what type I will get from outside.
You can make other recipes like my healthy stuffed squash and my baked yellow squash if you don’t want to worry about the variability of the squash.
Or you can do what I do! I make simple roasted acorn squash and then use it for all kinds of meals and snacks.
You need a large kitchen knife to cut it in half; You may need to remove the stem first. But, once you cut it, it’s very easy to handle, without peeling it!
I remove all the seeds and dirt. Then I cut it into smaller pieces because it cooks faster.
I add olive oil, salt, pepper and smoked paprika, but you can add salt and pepper.
Once finished, you try it. It’s delicious? Serve it alone. Does it taste like cardboard? No problem!
Here are some things I make with roasted acorn squash:
- Put spaghetti sauce on it.
- Add it to a salad and add salad dressing.
- Shred it and put it in a quesadilla with cheese.
- Use it in place of rice for leftovers.
What do you do with roasted acorn squash? Please share.
Roasted Acorn Recipe
Makes 8 servings
Preparation time 10 min
Cooking time: 30-40 min.
2 acorn squash
2 tablespoons olive oil
1/2 teaspoon smoked paprika
salt and pepper to taste
Heat oven to 400. Line two rimmed baking sheets with parchment paper for easy cleanup. Wash the pumpkin and cut it in half. Remove the seeds and strings with a large spoon. Cut into 8 pieces and spread on baking sheets. Add olive oil, smoked paprika, and salt and pepper to both leaves. Roast until fork-tender, about 30 to 40 minutes. Serve hot, warm, at room temperature or cold.
A portion: 73 calories, 3.6 grams fat, 0.5 grams saturated fat, 11.2 grams carbohydrates, 0 grams sugar, 0.9 grams protein, 1.6 grams fiber, 100mg sodium, 1 green, 1 blue, 1 purple WW SmartPts
Point values are calculated by Snack Girl and are provided for informational purposes only. See all Snack Girl recipes