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by Todd + Diane
Roasted acorn squash is a simple way to enjoy this popular squash. It’s a great side dish for Holidays or anytime you’re craving a squash meal.
Roasted Acorn Squash
Baked acorn squash was never a dish that I obsessed over. Because of my love of butternut squash,acorn squash always seemed to hide in in the shadows of my other squash love affairs. It wasn’t until I started food blogging that I really understood the appeal of these cute acorn shaped globes.
After 2 holidays of food blogging, I read a mountain of blog posts about roasted or baked acorn squash and every single post was dripping with amazing butter, sugar and more butter and sugar. I was visually hooked and put this dish on my mental notes of “must.try.soon”. Now I wish I had tried it sooner because now I’m asking: Dear Acorn Squash. Where have you been all my life?!
I won’t make such a broad generalization that this recipe is so EASY.FAST.and SIMPLE (although that’s the truth) because there is one step that can be intimidating. If you’re a home cook who doesn’t own a good sharp knife, beware.
Sliced squash and fresh sage
Carefully Cutting Squash
The only difficult part about preparing acorn squash (or most hard winter squashes for that matter) is that it’s as hard as rock when it’s raw. One can probably use it as a lethal weapon and if thrown with enough force, the acorn squash can probably take our your enemy pretty quickly. Personally, I’ve never toyed with this thought, although hard squashes do make great paper weights.
Butter, sage, sugar. Oh yeah.
If you can get past the initial cuts with a good sharp knife with safety and all your 10 digits still attached to your hand, this acorn squash recipe is as easy as pie and will be a sure winner to any holiday meal.
The oven roasting aromas of browning butter, sage and toasted pine nuts had me humming Christmas songs in the kitchen. Yes, this silly little dish put me in a good mood. Go figure. Before I knew it, the squash was finished and I was eating the warm, flavorful slices like candy.
I’m obsessive about acorn squash now and it took me this long to finally discover their flavor and cooking appeal. I’ve found a new squash love and Dear Butternut Squash, please don’t be jealous.
Happy Holidays! xoxo
Diane
More Acorn Squash Recipes from bloggers that got me hooked:
- Simply RecipesClassic Baked Acorn Squash
- The Pioneer WomanRoasted Rosemary Acorn Squash Wedges
- Here’s our epic squash guide
Roasted Acorn Squash w/ Sage & Pine Nuts
Yield: 4 servings
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Perfect for the holidays or any time you need a simple delicous side dish.
4.67 from 12 votes
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Ingredients
- 3 Tablespoons Butter
- 2 Tablespoons Brown Sugar
- 3 Sage Leaves , approximately
- 1 Acorn Squash (@2 lbs - 910g)), sliced into 1/2" thick wedges
- 2 Tablespoons toasted Pine Nuts
- Sea Salt to taste
- fresh cracked Black Pepper to taste
Instructions
Preheat oven to roast at 375°F
Heat a saucepan over medium heat and then melt the butter in the pan. Continue cooking until the butter stops sizzling, then add brown sugar and sage leaves. Stir until everything is mixed well, then remove from heat.
Toss acorn squash and pine nuts with sage leaves and brown sugar to coat completely, then spread out into an even layer onto a sheet pan. Season to taste with sea salt and fresh cracked pepper.
Roast for 15-25 minutes or until tender. Cooking time will vary depending on how thick your squash slices are. Check at 15 minutes and if they're not cooked, cook for a little longer. Serve warm.
Nutrition Information per Serving
Calories: 175kcal, Carbohydrates: 18g, Protein: 2g, Fat: 12g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 80mg, Potassium: 414mg, Fiber: 2g, Sugar: 6g, Vitamin A: 659IU, Vitamin C: 12mg, Calcium: 44mg, Iron: 1mg
Course: Side Dish, Vegetables
Cuisine: Holiday, Oven, Vegetable, Vegetarian
Calories: 175
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21 Comments / Leave a Comment »
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21 comments on “Roasted Acorn Squash w/ Sage, Pine Nuts & of course, Butter”
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Wendy — November 26, 2012 @ 7:31 pm Reply
Just found this recipe while searching for an acorn squash recipe… Super good! My husband who “doesn’t like squash” even liked it! Love the flavor combo especially with sea salt. Mmmmm 🙂
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Chez Us — November 24, 2010 @ 7:25 am Reply
Thanks for the shout out you two! Have to say we were never ones to be obsessed with winter squash either, until we made it simply; now we cannot get enough. The recipe you share of ours is a fave around our house, the tahini is a perfect match with the roasted squash – try it with roasted kabocha as well. Wonderful.
Happy holidays to you and your loved ones!
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Sally — November 23, 2010 @ 12:02 pm Reply
I wanted to report back on this recipe: fabulous!! I served it to company, and am passing the recipe to friends and linking it to my family on my blog. I sharpened my knife and put on my samurai face to whack the squash, but it really was not that difficult to do. We all agreed the peel was just fine to eat. Once it is cooked it shrinks a bit and (sort of) softens. We all loved the crunchy bits of caramelized sugar, too. It’s a keeper!! Thanks.
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Shay — November 22, 2010 @ 8:01 am Reply
I am also obsessive with acorn squash. This recipe is so simple, yet it’s looks absolutely delicious and flavorful. Just yummy.
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Mariko — November 21, 2010 @ 6:10 pm Reply
Thanks for the warning about the skin. That’s my main problem with squash– My knife is sharp but there’s a thickness to squash that seems to make cutting it difficult and awkward.
I think I may try this with a kabocha. That’s my squash of choice. It’s so sweet though, maybe I’ll reduce the sugar a little.-
White on Rice Couple — November 22, 2010 @ 7:16 am Reply
mariko- i love kabocha! let me know how this recipe turns out with kabocha, I’d love to try it too.
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Dustin Baier — November 21, 2010 @ 8:04 am Reply
My wife loves acorn squash I will have to let her know about this recipe. You should share this over at http://www.dishfolio.com it would be a welcome addition.
