Roasted acorn squash is a simple and healthy side dish for a holiday meal that can be dressed up with some greens and pantry ingredients!
I have to admit, this roasted acorn squash recipe is more about dressing up a simple recipe so that it looks festive and presentable alongside your holiday spread.
I mean, roasting squash is really nothing new. I remember my mom roasting a squash every year for Thanksgiving. I also remember that I never touched it. Squash seems like a ‘love it’ or ‘hate it’ kinda food. And most people fall in the ‘hate it’ category because they don’t really ever try it.
And in that case, you’re like me! I never had anything against squash. But I waited until I was 31 years old to actually make it on the regular. Or, actually try an acorn squash for the first time. Ever.
And now I have made two acorn squashes within three days for recipes. It’s actually pretty damn delicious.
I’ll tell you a secret, too. Before I made this, I googled ‘Can you eat acorn squash skins.’ Because every recipe you see has the skin still on it. It makes it look pretty. But I’ve only ever cooked spaghetti squash, and you definitely do not eat that skin.
So to save you the embarrassing browser history, the answer is, YES. You can eat acorn squash skin. It is very thin and super soft. And it lets you actually pick up a piece of it to eat!
Roasted Acorn Squash Grocery List
The basis of this recipe is super easy—just cutting and roasting a squash. Here is what you’ll want to have on hand.
- one acorn squash
- ghee or other oil of choice for roasting
- coconut sugar
You can certainly season it any way you like. If a sweeter variety isn’t for you, try some cumin and garlic salt instead! I used ghee in this recipe because I like the rich flavor it has, which is suitable for a holiday meal.
Since this recipe is so simple, you can go an extra step and dress up your platter a bit for some extra nutrition. Try layering your squash with the following:
- pumpkin seeds
Find out how little time this recipe takes from the instructions below!
Roasted Acorn Squash with Ghee
- one acorn squash
- 1-2 tablespoons ghee or oil of choice
- 1 tablespoon coconut sugar
- 2 handfuls arugula
- 1/4 cup quinoa
- 2 tablespoons pumpkin seeds
- Preheat oven to 400 degrees.
- Slice squash in half, then scoop out all the seeds. Slice each half into wedges.
- Grease a baking sheet, and place squash wedges on to sheet. Spread ghee across tops of wedges, then sprinkle coconut sugar.
- Roast for 35-40 minutes until squash begins to turn golden brown and can be pierced with a fork.
- Layer the edges of a serving platter with arugula. Then layer with squash. Spread remaining arugula on top of squash, then add quinoa and pumpkin seeds.
- Serve while hot.