Sweet and simple, this baked acorn squash recipe is a way to cook many types of squash.
This time of year, the farmers’ market may have slim pickings, but you can always count on a variety of winter squash to brighten your healthy table all winter long — and baked acorn squash is no exception.
Acorn squash is a sweet winter variety that’s low in calories yet packed with nutrients, including vitamin C, potassium, and magnesium. Its slightly nutty flavor makes acorn squash an excellent addition to both sweet and savory dishes.
Baked Acorn Squash
RECIPE TYPEDinner, side dish, vegetarian
- 2 acorn squash
- 4 teaspoons olive oil
- 2 tablespoons honey
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Heat the oven to 375 degrees.
- Microwave the squash for 1 minute, which makes it easier to cut in half.
- Cut the squash in half, and remove the seeds. (Save them to roast later for a snack.)
- Transfer the squash to a parchment- or foil-lined baking dish or sheet pan. Top with olive oil, honey, cinnamon, salt and pepper.
- Roast, turning halfway through, until a fork slides easily through the flesh; about 30-45 minutes, depending on the size of squash.
- Scoop out the flesh into a serving dish, serve in slices or simply eat a halved squash right from the skin.
Serving size: 1/2 squash. Calories: 176 calories. Fat: 5 g. Saturated fat: 1 g. Fiber: 4 g. Sugar: 9 g. Protein: 2 g. Sodium: 154 mg.
Squash can be baked or roasted in the oven, as well as cooked in the microwave for a quick side dish. Toss cubed, roasted squash into salads, puree it as an oil replacement in baked goods, or stuff it with quinoa or rice for a vegetarian main dish.