Roasted Acorn Squash with Maple, Sage, and Rosemary Recipe
Introduction
Roasted acorn squash is a simple, comforting dish perfect for fall and winter. Its natural sweetness is enhanced by maple syrup and fresh herbs, making it a flavorful side or a light vegetarian main.
Ingredients
- 3 acorn squash, halved vertically and seeded
- Extra-virgin olive oil, for drizzling
- Maple syrup, for drizzling
- Chopped fresh sage and/or rosemary
- Sea salt
- Freshly ground black pepper
Instructions
- Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Step 2: Place the acorn squash halves cut side up on the baking sheet. Drizzle them with olive oil and maple syrup, then sprinkle with sea salt and black pepper. Use your hands to evenly coat each half.
- Step 3: Sprinkle chopped fresh sage and/or rosemary into the center of each squash half.
- Step 4: Roast the squash in the oven until tender and golden brown around the edges, about 25 to 40 minutes depending on the size.
- Step 5: Taste and adjust seasoning if needed before serving.
Tips & Variations
- Try substituting maple syrup with honey or brown sugar for a different sweetness profile.
- Adding a pinch of cinnamon or nutmeg can give the squash a warm, spiced flavor.
- For extra texture, sprinkle toasted pecans or walnuts on top just before serving.
Storage
Store leftover roasted acorn squash in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave to maintain its texture; avoid overheating to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I roast the squash without peeling it?
Yes, roasting acorn squash with the skin on is common. The skin softens during cooking and is edible, but you can scoop out the flesh if you prefer not to eat the skin.
How do I know when the squash is done roasting?
The squash is done when it is tender all the way through and golden brown around the edges. You can test tenderness by piercing the flesh with a fork or knife; it should slide in easily.
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Roasted Acorn Squash with Maple, Sage, and Rosemary Recipe
- Total Time: 35-50 minutes
- Yield: 6 servings (2 halves per serving) 1x
- Diet: Vegetarian
Description
This simple Roasted Acorn Squash recipe highlights the natural sweetness of acorn squash, enhanced with maple syrup, aromatic fresh herbs, and a touch of olive oil. Roasting brings out a tender texture and caramelized edges, making it an ideal side dish for fall and winter meals.
Ingredients
Squash
- 3 acorn squash, halved vertically and seeded
Seasoning
- Extra-virgin olive oil, for drizzling
- Maple syrup, for drizzling
- Chopped fresh sage and/or rosemary
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Squash: Place the acorn squash halves cut side up on the lined baking sheet. Drizzle each half generously with olive oil and maple syrup. Sprinkle sea salt and freshly ground black pepper evenly over the squash. Use your hands to gently rub and coat the surfaces to distribute the flavors thoroughly.
- Add Herbs: Sprinkle chopped fresh sage and/or rosemary into the center cavity of each squash half to infuse the roasting squash with aromatic herbal notes.
- Roast: Roast the squash in the preheated oven for 25 to 40 minutes. The exact roasting time depends on the size of the squash — cook until the flesh is tender when pierced with a fork and golden brown around the edges.
- Season and Serve: Remove the roasted squash from the oven and adjust seasoning if needed. Serve warm as a delicious and healthy side dish.
Notes
- Roasting time varies with squash size; smaller halves may need closer to 25 minutes, while larger ones could take up to 40 minutes.
- Feel free to swap herbs with thyme or parsley based on your preference.
- For a vegan option, ensure maple syrup is pure and not processed with animal products.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Pair roasted acorn squash with grains like quinoa or wild rice, or serve alongside roasted meats or tofu.
- Prep Time: 10 minutes
- Cook Time: 25-40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: roasted acorn squash, fall side dish, maple syrup squash, herb roasted squash, easy vegetable recipe
