Description
Sweet and spicy with perfectly caramelized edges, this Roasted Acorn Squash is the ultimate fall side dish!
Ingredients
Scale
- 2 large acorn squash
- 6 tablespoons butter (melted)
- 4 to 6 tablespoons brown sugar (divided)
- 1 orange (you will use both the juice and zest)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Pomegranate arils (optional garnish)
- 4 tablespoons pumpkin seeds (or the leftover seeds from acorn squash!)
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- Pinch of cayenne pepper
- 1 teaspoon olive oil
- fresh sage leaves
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper (or foil and spray with non-stick cooking spray).
- Cut each of the squash in half and scoop out the seeds. Then cut the squash into half inch slices. Lay the slices on the prepared baking sheet.
- In a small bowl, whisk to combine the melted butter, 2 tablespoons brown sugar, orange juice, cinnamon, smoked paprika, chili powder, ginger, and salt. Drizzle the mixture over the squash slices, then sprinkle the remaining brown sugar on top.
- Place in the oven and bake for 25 to 30 minutes, until fork tender.
- Place the squash on a serving plate and sprinkle the fresh orange zest over the top. Garnish with pumpkin seeds, pomegranate arils, toasted sage leaves, as desired.
- Place the pumpkin seeds in a small bowl. Add the olive oil, salt, pepper, smoked paprika and cayenne, tossing to coat. Spread on a baking sheet and bake for about 15 minutes (at 400°F) until slightly toasted. You can roast these at the same time as the squash in the oven!
- Heat the oil in a skillet over medium heat. Once hot, add the sage leaves in a single layer. You want to just toast them slightly, about 30 seconds. Watch carefully as they burn quickly! Once crisped, transfer them to a paper towel lined plate to drain.
Notes
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 244
- Sugar: 10g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Roasted Acorn Squash, Fall Side Dish, Healthy Recipe