I had such huge aspirations this year for testing a ton of different Autumn-inspired recipes that would be perfect for Thanksgiving time. It was going to be great. I have been bookmarking a ton of different recipes I found interesting, just waiting for the time to actually make them. And that’s the problem. Time… It’s just something I never seem to have enough of. Thanksgiving just kind of sneaked up on me this year (I don’t know about you, but this tends to happen to me every year). It’s time to get my behind in gear and get cooking!
This Roasted Acorn Squash is dangerous. Although intended to be a perfect side dish, it can very easily steal the entire show at dinner. Turkey, what turkey? It’s different and unique yet so superb in it’s simplicity. It’s visually stunning and ridiculously delicious in every sense of the word. And best of all, it really only takes like an ounce of effort to prepare.
If you want to impress everyone at the dinner table this Thanksgiving, or really any time you need a side dish during these cold months pressing down on us, put this quick and easy Roasted Acorn Squash on your short list.
Acorn squash is a pretty cheap buy at the market, but is jam-packed with health benefits if you care about that sort of thing. It is a great source of Vitamin A, Fiber, and Potassium. It also contains Vitamins C and B, Magnesium, Manganese, Folate, and Beta-Carotene. In all honesty, I really just care that it tastes good!
Making this dish requires minimal prep work. Almost none, in fact… Slice your acorn squash in half and using a spoon, remove the seeds and any stringy stuff (reminds you of carving pumpkins, don’t it?). Cut each half lengthwise to create 4 quarters.
Drizzle a little canola oil over each quarter and use your hands to evenly rub the oil all over the squash. Go ahead, give them a little massage. They appreciate the love. Season liberally… generously… with Kosher salt and freshly ground black pepper.
As a side note, I was just reading an article where professional chefs give their best piece of advice to aspiring cooks. Many of them mentioned the proper use of salt, and how most people under-season food while cooking it. One chef went so far to say whatever amount of salt you normally use, double it!
Place the squash on an aluminum-foiled lined baking sheet and pop it in a pre-heated 400°F oven. You can now proceed with preparing the rest of your meal, go take a nap, or if you are a dedicated Shared Appetite reader, check out some of my other posts
In about 50 minutes, they are ready! I know that’s a while, but it’s worth it, trust me. You can tell they are done when the acorn squash is soft and easily pierced all the way through with a knife or fork. Remove that squash goodness from the oven and top with a dollop of ricotta cheese and a generous drizzle of honey. Grate some nutmeg on top? Sure, why not!
Serve immediately while it’s nice and hot.
Just a word of warning: You are not just going to eat this. You are going to devour it. Just be careful you don’t eat the rind. And don’t laugh… my mom did it. It wasn’t a pleasant taste. Okay, laugh a little.
Isn’t it beautiful?
- 2 Acorn Squash
- Canola Oil
- Kosher Salt
- Freshly Ground Black Pepper
- Ricotta Cheese
- Preheat oven to 400°F. Cut each acorn squash in half and remove the seeds. Cut each half of the acorn squash in half lengthwise again, creating 8 wedges total.
- Drizzle the acorn squash with a little canola oil (1 to 2 tablespoons total) and coat evenly with your hands. Season generously with Kosher salt and freshly ground black pepper. Place on an aluminum-foil lined baking sheet. Roast in the oven for approximately 50 minutes, until soft and easily pierced all the way through with a fork or knife.
- Remove from oven and top with a dollop of ricotta cheese, drizzle of honey, and a sprinkle of nutmeg. Serve immediately.