One of my favorite cold-weather side dishes, oven-roasted acorn squash is lightly seasoned with honey butter and cinnamon, then baked until fork-tender.
What You Need to Roast Acorn Squash
Acorn Squash: Look for firm and heavy acorn squashes without soft spots that smell slightly sweet at the base. Choose same-sized squashes so they bake evenly, about a pound each. Seasonings: Butter, honey, and cinnamon add baked-in flavor that makes this easy side a fall favorite!
Variations
Switch out the honey for maple syrup or use sugar-free sweetener. Slice the halves before baking and sprinkle with parmesan cheese and bacon bits with fresh parsley for a savory side dish. For even more festive Fall flavor, season squash in Step 5 with pumpkin pie spice or apple pie spice.
How to Make Roasted Acorn Squash
What to Serve with Roasted Acorn Squash?
Prepare roasted acorn squash as an entrée for the holiday table with stuffing, sausage, and cranberries. It’s also a festive side dish alongside a holiday turkey or spiral ham. Don’t toss the seeds from the squash when they can be roasted just like pumpkin seeds and turned into a delectable snack or salad topper.
Storing Acorn Squash
Keep leftover roasted acorn squash in an airtight container in the refrigerator for up to 3 days and freeze portions in freezer-safe containers for up to 10 months. Add leftovers to a soup or add them to a harvest farro salad. Did you enjoy this Roasted Acorn Squash Recipe? Leave a comment and rating below. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
