Hi Three to Five Tribe! As many of you may already know, I am absolutely addicted to roasted vegetables. Brussel sprouts, broccoli, cauliflower, you name it and if it’s roasted I will most likely eat it or at the very least try it. I owe my roasted veggie obsession to my good friend and neighbor, Kelley. She is the sole individual responsible for getting me to fall in love with vegetables. (Thank you Kelley!)
Before I met Kelley, I was all about fruit and only enjoyed a handful of certain vegetables, but after Kelley introduced me to slow roasting vegetables and just the right amount of seasoning, spices and toppings, my roasted veggie obsession began. Leave it to Kelley to add another vegetable to my growing list of vegetables I love, acorn squash. Here is a super simple recipe for roasted acorn squash.
Roasted Acorn Squash
- Acorn Squash
- Avocado Oil
- Thyme (Fresh or dried, but I prefer to use dried thyme).
- If you have a sweet tooth, sub out the dried thyme for cinnamon. Acorn squash is kind of like a blank canvas, so if you have a sweet tooth, roasting acorn squash with cinnamon can provide a healthier option for a sweet treat. Believe me, it makes for a super tasty dessert. Hey, don’t knock it until you have tried it!
*If hosting dinner guests, I recommend a half of an acorn squash for each dinner guest, but I usually enjoy one full acorn squash all on my own. It really depends on the size of your acorn squash!
1.) Preheat oven to 350 degrees.
2.) Wash acorn squash in cool water.
3.) Cut acorn squash in half.
4.) Scoop out the acorn squash seeds. Either toss them aside for your compost pile or dry them out and roast them just like you would fall pumpkin seeds.
5.) Slice the acorn squash into medium sized pieces. Don’t slice them too thin or you risk burning them, but try not to slice them too thick. Too thick of slices can take forever to roast due to the moisture levels in the acorn squash.
Note: I prefer to leave the acorn squash skins on the acorn squash, but you can always peel them off with a potato peeler if you prefer skinless acorn squash. I personally enjoy the acorn squash skin as it gives the roasted vegetable an added roasted crunch, but it’s up to you!
6.) Place acorn squash slices on a baking sheet. Drizzle with avocado oil so all slices are coated and covered fairly evenly then sprinkle with as much or as little thyme (or cinnamon) as you would like. Chef’s choice!
7.) Roast for 45-75 minutes. I prefer my vegetables to be really roasted, so I tend to roast more on the 60-75 minute side, but if you prefer less roasting opt for 45-60 minutes instead. Enjoy!
Although roasted acorn squash pairs well with any protein source, I enjoy mine with rosemary chicken or wild caught salmon.
Enjoying roasted acorn squash three to five slices at a time,