Acorn squash and autumn--they just go together. Not only are acorn squashes great to decorate your house with in the fall, but they're also super healthy and are easy to cook.
Are acorn squash healthy?
- High in vitamin C
- High in potassium
- High in magnesium
- High in beta-carotene
- High in fiber
How can I select this vegetable?
- Mostly dark green with little to no orange. (A lot of orange means it's over ripe.)
- Sturdy stem with no mold.
- Smooth, dry rind with no cracks or soft spots.
- Dull rind, not shiny. (Shiny means it was picked too early.)
How should I cut this?
- Wash and pat dry.
- Slice vertically close to stem with a large, sharp chef's knife.
- Pull halves apart.
- Scoop out the seeds and pulp.
- Slice into ½ inch rings.
- Use a sharp paring knife to remove any remaining strings of pulp.
How to Make
Wash the squash and pat it dry.
Select a large, sharp knife and slice vertically close to stem.
Pull the two halves apart.
Scoop out the seeds and pulp with a spoon, reserving the seeds for roasting.
Turn flesh side down on board and cut into ½ inch slices. Remove any remaining strings of pulp with a paring knife.
Measure out the ingredients for the garlic herb butter.
Melt the butter, then stir in the spices and garlic.
Line a baking sheet with foil or parchment paper and arrange the acorn rings in two rows facing in the same direction. Brush each acorn ring with the butter mixture.
Cook at 400 F for 20 minutes. Turn each ring over and brush with remaining butter and spices, then rotate the tray and bake for another 20 minutes. Arrange on a plate and serve warm.
If you have never tried roasted acorn squash before, I encourage you to do so. It's simple, tastes fantastic, and is very healthy. Plus, it might become your new favorite fall vegetable.
Eat more veggies with these other delicious recipes.
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How to Cook Acorn Squash
- 2 acorn squash
- 4 tablespoons salted butter, melted
- 1 tablespoon fresh thyme leaves
- 1 heaping tablespoon garlic, minced
- 1 teaspoon salt
- 1 teaspoon white pepper
Cutting the Acorn Squash
- Rinse and blot dry the squashes. Slice the squash in half from bottom with a large, sharp chef's knife, cutting right beside the stem. Pull the two halves apart.
- Scoop out the flesh and seeds with a large metal spoon and place in a bowl. Reserve the seeds for roasting. Trim off any stringy pulp with a sharp paring knife.
- Turn the squash flesh side down on the cutting board and cut into ½ inch slices. Discard the top and bottom pieces.
Cooking the Acorn Squash
- Preheat the oven to 400 F, and line a cookie sheet with parchment paper or foil. Lay the squash slices in two rows on the baking tray.
- Melt the butter in a small saucepan over medium-high heat. Once melted, remove the pan from the heat and stir in the thyme, salt, pepper, and garlic.
- Brush each acorn slice with the butter mixture by using a small pastry brush.
- Cook for 20 minutes, then flip over each slice and brush with the remaining butter spice mixture.
- Rotate the sheet and cook for another 20 minutes, or until it is fork tender.
- Transfer to a pretty plate or platter. Serve immediately while still warm.