How to Roast Acorn Squash
This oven-roasted acorn squash recipe gives you a step by step guide for how to bake acorn squash whole. Serve as a side dish or use in recipes for soups, baking, and more.
Servings: 6 people
Calories: 41kcal
Ingredients
- 2 large acorn squash
- 2 tablespoons avocado oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F.
- Using a sharp knife, cut your acorn squash in half and scrap out the seeds with a large spoon. Line a baking sheet with parchment paper and lay your squash halves with the flesh side up. Brush with olive oil and sprinkle with salt and pepper, then flip so the squash are flesh side down.
- Bake in your preheated oven for 40-60 minutes, or until you are able to stick a fork or long toothpick into the flesh easily.
- Remove from the oven and let cool slightly before serving immediately or cooling and using for another recipe. Enjoy!
Notes
Storing instructions: store roasted squash in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
Nutrition
Calories: 41kcal | Fat: 4g