Description
This Roasted Acorn Squash recipe delivers a warm and flavorful side dish featuring tender, caramelized acorn squash infused with aromatic Chinese five spice and a touch of sea salt. Perfectly roasted until easy to pierce with a fork, it’s a simple and healthy way to enjoy this seasonal vegetable.
Ingredients
Scale
Squash
- 2 acorn squash
Seasoning
- 1 tablespoon olive oil
- 1 teaspoon Chinese five spice powder
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven: Heat your oven to 375 degrees Fahrenheit to prepare for roasting the squash evenly.
- Prepare the squash: Cut each acorn squash in half, scoop out seeds and stringy bits—save seeds separately if you wish to roast them later—and then cut each half into quarters.
- Season the squash: Arrange the squash quarters in a 9×13 baking dish or on a parchment-lined baking sheet. Brush the squash pieces evenly with olive oil, then sprinkle the Chinese five spice powder and sea salt over the top to add depth of flavor.
- Roast the squash: Place the baking dish in the oven and roast the squash for 50 to 60 minutes, until it becomes caramelized and tender enough to easily pierce with a fork.
- Serve or store: Enjoy the roasted acorn squash immediately while warm, or store leftovers in the refrigerator for up to 3 days to enjoy later.
Notes
- For added texture and flavor, you can roast the scooped squash seeds by tossing them with olive oil and salt and baking them alongside the squash.
- Adjust seasoning to taste—add a pinch of black pepper or a drizzle of honey for a sweeter twist.
- This dish pairs well with roasted meats or as part of a vegetarian meal.