Description
This sweet and spicy roasted acorn squash recipe features caramelized edges, crunchy pumpkin seeds, crispy sage, fresh citrus, and pomegranate. It’s an easy and impressive fall side dish.
Ingredients
- 2 large acorn squash
- 6 tablespoons butter, melted
- 4 to 6 tablespoons brown sugar, divided
- 1 orange, juice and zest
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- Pomegranate arils, optional garnish
- 4 tablespoons pumpkin seeds, or acorn squash seeds
- 1 teaspoon olive oil (for pumpkin seeds)
- ½ teaspoon salt (for pumpkin seeds)
- ½ teaspoon pepper (for pumpkin seeds)
- ½ teaspoon smoked paprika (for pumpkin seeds)
- Pinch of cayenne pepper (for pumpkin seeds)
- 1 teaspoon olive oil (for sage)
- Fresh sage leaves
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or foil and spray with non-stick cooking spray.
- Cut each acorn squash in half, scoop out seeds, and cut into half-inch slices.
- Lay squash slices on the prepared baking sheet.
- In a small bowl, whisk together melted butter, 2 tablespoons brown sugar, orange juice, cinnamon, smoked paprika, chili powder, ginger, and salt.
- Drizzle this mixture over the squash slices. Sprinkle the remaining brown sugar on top.
- Bake for 25 to 30 minutes, until fork-tender.
- While squash bakes, prepare optional garnishes. For seasoned pumpkin seeds, toss pumpkin seeds with 1 teaspoon olive oil, salt, pepper, smoked paprika, and cayenne. Spread on a baking sheet and bake for about 15 minutes until toasted.
- For crispy sage, heat 1 teaspoon olive oil in a skillet over medium heat. Add sage leaves and toast for about 30 seconds until crisp. Transfer to a paper towel-lined plate.
- Once squash is tender, place on a serving plate. Sprinkle with fresh orange zest and garnish with pumpkin seeds, pomegranate arils, and crispy sage leaves as desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat leftovers in the microwave. Do not reheat pomegranate seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Vegetable Sides
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 244 kcal
- Sugar: 8 g
- Sodium: 297 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Roasted Acorn Squash, Roasted acorn squash recipe, How to roast acorn squash, Best roasted acorn squash, Simple roasted acorn squash, Easy roasted acorn squash recipe, Baked acorn squash, How to bake acorn squash, Acorn squash side dish recipe, Roasted squash recipe, Sweet roasted acorn squash, Savory roasted acorn squash, How to cook acorn squash, Oven roasted acorn squash, Spiced roasted acorn squash, Maple roasted acorn squash, Garlic roasted acorn squash, Roasted acorn squash with herbs, What to do with acorn squash, Acorn squash preparation, Roasting winter squash