Looking for a cozy side dish that won’t spike your blood sugar? If you’ve been trying to cut back on added sweeteners but still want something satisfying, this acorn squash recipe might be exactly what you need. We’ve skipped the brown sugar and maple syrup that typically coat roasted squash, and instead let the natural flavors of this fall vegetable shine through. Plus, it’s pretty much hands-off once it’s in the oven, giving you time to focus on the rest of your meal prep or simply unwind after a long day.
Ingredient Substitutions
For acorn squash, butternut squash or pumpkin can be used as alternatives. These winter squashes have similar textures and flavors, requiring comparable cooking times. Adjust the oil and salt quantities slightly based on the size of the substitute squash. Extra virgin olive oil can be replaced with avocado oil or melted coconut oil for different flavor profiles and potential health benefits. Both alternatives have high smoke points suitable for roasting. Fine salt can be substituted with sea salt or kosher salt, adjusting the quantity to taste. For a salt-free option, consider using a blend of dried herbs like rosemary, thyme, and sage to add flavor without sodium. These substitutions maintain the simplicity of the recipe while offering flexibility for dietary preferences or ingredient availability.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 220-260
- Protein: 4-6 g
- Fat: 10-12 g
- Carbohydrates: 36-40 g
Ingredients
- 2 medium acorn squash
- 1 tablespoon extra virgin olive oil, split
- 1/4 teaspoon fine salt
Step 1: Prepare the Baking Sheet and Preheat the Oven
Begin by preheating your oven to 400 degrees Fahrenheit.
While the oven heats, line a large rimmed baking sheet with parchment paper.
This will make clean-up easier after baking.
Step 2: Slice and Clean the Squash
Take a sharp chef’s knife and carefully slice the squash from the tip to the stem.
It may help to pierce the squash in the center along a natural line or depression, then cut through the tip and finish by slicing through the top portion next to the stem.
Once halved, use a large spoon to scoop out the seeds and stringy bits inside the squash and discard them.
Step 3: Season the Squash Halves
Place the squash halves cut side up on the parchment-lined baking sheet.
Drizzle olive oil over the flesh of the squash and sprinkle with salt.
Rub the oil evenly into the cut sides of the squash to ensure they are thoroughly coated.
Step 4: Bake the Squash
Flip the squash halves so the cut sides are facing down on the baking sheet.
Place the sheet in the preheated oven and bake until the squash flesh is tender and easily pierced with a fork.
This will take approximately 30 to 45 minutes, depending on the size of your squash.
Step 5: Serve the Baked Squash
Once baked to perfection, remove the squash from the oven and add any desired toppings.
Serve the squash warm, enjoying its rich flavor and tender texture.
