Tis the season for roasted Acorn Squash! YUM! The even better news is this veggie is approved for Cycles 2 and 3 of the 17 Day Diet, so chances are, you’ll get to partake in this feast during the holiday season.
For many years I’ve always seen delicious photos of Roasted Acorn Squash slices making their rounds right around Thanksgiving time to the end of Christmas.
I’ve never been brave enough to try roasting acorn squash until now!
I tell you, it’s super easy!
Probably the most difficult part was slicing the squash, but once you do it a few times, it gets less intimidating each time.
I’ll give you a quick step-by-step on how to prepare this easy dish…
Here’s your typical acorn squash – it gets its name because the squash has the shape of an acorn.
The first thing you’ll want to do is cut the acorn squash in half length-wise.
Now, you can cut it in slices width wise and cut out the middle section of each slice so you retain it’s pretty shape. I may try it this way the next time.
Once you cut it in half, you’ll want to scoop out the seeds.
Turn your squash cut-side down so it’s steady, and slice in 1/2 inch to 3/4 inch slices.
You’ll want to keep the skin on so the slices don’t break and fall apart during the roasting process.
Arrange your slices on a baking sheet and drizzle olive oil, and salt and pepper onto each side until generously covered.
You’ll roast these on 400 degrees for about 30 minutes or so – turning over half way through the roasting process to ensure each side gets nice and toasty brown.
You may serve your roasted acorn squash slices as-is and allow your guests to gently scrape away the squash, or you can scrape it for them and serve as a roasted acorn squash mash.
Technically, you don’t have to slice these to roast, but I think the caramelized bits on each side gives the squash a lovely, nutty flavor.
If you want to experiment with extra flavors, you can use cinnamon, maple syrup or even spices such as cumin! Enjoy!
- 2 Small Acorn Squash
- Olive Oil
- Salt & Pepper, to taste
- Preheat oven to 400 degrees F.
- Slice the acorn squash in half length wise. Scoop out the seeds and discard.
- Next, cut the squash width-wise in 1/2 inch to 3/4 inch slices.
- Place squash slices onto a baking sheet and drizzle with enough olive oil covering both sides.
- Season with salt and pepper, to taste.
- Roast for 25-30 minutes, turning the squash over half way through the baking time. Roast until fork tender and slightly browned.
- Serve immediately.
Approved for cycles 2 and 3.
Experiment with different spices such as cinnamon and cumin!