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Roasted Acorn Squash

Roasted Acorn Squash

jen

A late summer or fall dish that goes well with brown rice.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
  3. In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
  4. Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.
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Reviews

Erin
41
1/9/2006

Adding chicken broth after the squash was incorporated with the onions really helped give the dish a much nicer consistency. Also, try adding a splash of balsamic vinegar to boost the flavor.

HKRUEGER
15
2/16/2003

Rich flavorful and nutritionally superior to other dressings that might accompany hardy meats and roasted fowl. Onions and spices provide a flavor boost that would make squash a more attractive dish for people who otherwise would resist trying it.

COOKIN_COWGIRL
14
10/21/2003

YUM!! This is a great side dish! I love it! I served at thanksgiving dinner and everyone loved it! Even the kids and that is hard to do!