These oven-roasted acorn squash slices are the perfect finger food or a side dish in this season! It is also one of the easiest acorn squash recipes to make.
Come October and we start to see all the different kinds of squashes in the market. While pumpkin and butternut squash is pretty common across different regions, I came across acorn squash only after coming to the US. I had heard about them before and also marveled at images of this beautifully curved squash but not cooked one until now.
And now, it is one of my favorite squash for roasted vegetable sides. Acorn squash flesh when roasted has a mild, buttery flavor which pairs well with both sweet and savory seasoning. In this recipe, I’ve roasted the slices with an Indian spice mix of cumin, salt, red pepper, turmeric, and garam masala.
Garam Masala was my secret ingredient in this one. I recently made these as an afterthought for a dinner gathering and these were the first ones that disappeared from the table! For a simpler recipe, just a sprinkling of salt and pepper would also be fine. To make a sweeter side, try cinnamon and brown sugar sprinkling.
What is Acorn Squash?
Acorn squash is a small squash with dark green hard skin and a yellow-orange flesh inside. It has distinctive ridges on the outside and when cut along the diameter, it gives each of the slices a nice flower-like look. (Forgive me but I am a girl out and out!:p).
How to cut an acorn squash?
Acorn squash, like most squashes, is very hard on the exterior. So you need a sharp and sturdy knife. To cut an acorn squash into slices for roasting:
- Wash the squash well, dry with a kitchen towel and cut the top and bottom off.
- Hold firmly with one hand and cut into half across the length. Scoop out the seeds and strings using a fruit scraper or melon scooper.
- Lay each half on a cutting board and then cut into ~1” thick slices.
Can you eat the skin of acorn squash?
Yes, you can! After roasting the skin is soft enough and I eat the whole slice. If you don’t want to eat the skin, simply peel it off before eating. It is much easier to remove the skin after roasting than before.
Oven Roasted Acorn Squash
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 1 acorn squash
- 2 tbsp Olive oil
- ½ tsp rock salt
- ½ tsp cumin powder
- ¼ tsp red pepper powder
- ¼ tsp turmeric powder
- ¼ tsp garam masala optional or use allspice or a mild curry powder
Instructions
- Start the oven on low broil. Line a baking tray with parchment paper.
- To cut the acorn squash, wash the squash well, dry with a kitchen towel and cut the top and bottom off.
- Hold firmly with one hand and cut into half across the length. Scoop out the seeds and strings using a fruit scraper or melon scooper.
- Lay each half on a cutting board and then cut into ~1” thick slices.
- Place the acorn slices in a big mixing bowl. Sprinkle all the spices and olive oil. Mix well so that all the slices are coated in the spice rub.
- Place the squash slices in a single layer on the prepared baking tray.
- Roast for 20 mins. Take out and flip each of the slices and then return to the oven. Roast for another 10-15 mins until the flesh is soft.
- Enjoy warm!
Notes
- Nutritional information is approximate information for 1 of 4 servings. Each serving will be 4-5 slices roughly approximating 1 cup.
- I always eat the acorn squash skin, but if you wish to remove it, peel it off after roasting.
- The same method can be used to roast other squashes like butternut squash or gem squash.
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