Roasted Acorn Squash
Roasted Acorn Squash is a side dish that is both stunning and tasty. This would be a fabulous addition to your holiday table.
You can eat the skin of the acorn squash. The skin is really difficult to cut off the squash, so I just roast the acorn squash with the skin on.
Here’s another use for your grapefruit spoon. I use it to get the seeds out of the acorn squash. It also works great to get the seed out of cucumbers.
I use parchment paper to make clean up a breeze but it’s not necessary. Cut each half of the acorn squash into 4 wedges and drizzle with olive oil, salt and pepper. Then you will flip and roast the other side.
Once the roasted acorn squash is finished roasting you make the topping. Carefully move the squash to your serving platter and drizzle with the pine nuts, honey, lemon juice, olive oil, salt that you heated on the stove. Garnish with fresh parsley.
Here is a recipe for delicata squash that I did in the air fryer.
The finished dish with the topping and parsley garnish.
The roasted acorn squash was a side dish for tortilla crusted flounder and roasted potatoes.
Roasted Acorn Squash
Ingredients
Squash
- 1 acorn squash
- 1/8 cup olive oil
- 1/2 tsp kosher salt
- 1/2 tsp pepper
Topping
- 1/4 cup pine nuts
- 2 tbsp olive oil
- 1/4 cup honey
- 1 tbsp lemon juice
- 1/4 tsp kosher salt
- 2 tbsp chopped parsley-garnish
Instructions
- Preheat oven to 475'. Cut the squash in half and remove the seeds. Then cut each half into 4 wedges.
- Line a baking sheet with parchment paper. Drizzle squash with olive oil, salt and pepper. Roast for 25 minutes and then flip squash and roast for an additional 10 minutes.
- While the squash is roasting combine the pine nuts and olive in a small saucepan. Cook over medium low heat, stirring often until pine nuts are golden brown. About 4 minutes. Remove from heat and stir in the lemon juice, honey and salt.
- Transfer squash to your serving platter and drizzle with topping. Garnish with chopped parsley.