Acorn Squash makes a classic autumn favorite dish. If you’ve known me for longer than a day, then you realize that I love cooking seasonal ingredients. You also know that I’m even more interested in cooking them as simply as possible. That makes this acorn squash recipe that I’m sharing with you the perfect seasonal + simple recipe for fall.
I begin by slicing my acorn squash in half and removing all of the seeds and pulp from the inside of the acorn squash.
Then, I slice them into even smaller slices and place them onto a rimmed baking sheet.
I drizzle them liberally with olive oil and sprinkle them with salt and pop them into a really hot oven for a little while to roast and become fork tender.
Yum! Talk about the perfect side dish for a big family meal, like say… Thanksgiving? Or even just a simple Sunday supper or weeknight meal when you have a little bit of extra time at home. It’s not that this acorn squash recipe takes much time at all, quiet the contrary. I can have the acorn squash prepped and roasting in my oven in less than five minutes, it’s just that you will leave it in the oven cooking while you are doing other things. You know, like finally getting to that laundry or helping the kids with homework or even just catching up with a friend on the phone. Umm, like life things. You’ll be the expert multi-tasker with this recipe and not miss a beat.
Here’s my Acorn Squash recipe. I think you’ll love it.
- acorn squash
- olive oil
- Kosher salt
- Preheat oven to 375º F.
- Carefully cut acorn squash in half and scoop out seeds and pulp from the center of the squash. Then, slice into wedges and place onto a rimmed baking sheet. Drizzle with olive oil and salt.
- Place in oven and bake for 30-40 minutes, until fork tender.
- Serve warm.