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Cinnamon and nutmeg make this sweet Roasted Acorn Squash more of a seasonal dish while smoked paprika gives this an unexpected (but delicious) smoky flavor! And while you’ve got that oven cranked up, you may want to give my Roasted Root Vegetables Recipe a try.
Acorn Squash…The Perfect Autumn Side Dish
Today, I’m sharing with you a great side dish that would be perfect for Thanksgiving yet easy enough to make on any weekday. Behold! I give you sweet and spicy Roasted Acorn Squash!
What is an Acorn Squash?
Acorn squash is from the same variety as zucchini and other summer squashes. The skin is very hard and difficult to cut through and the flesh is dryer than other squash. Acorn squash have a mild, buttery flavor that pairs well with a wide variety of sweet or savory seasonings.
How to Pick a Ripe Acorn Squash
You’ll want to look for one that has a dull, dark green skin and some orange patches but with no soft spots. It should feel heavier than it looks. Make sure it has an intact stem, which helps retain moisture in the squash.
How to Roast Acorn Squash
Roasted Acorn Squash is also so easy to make! You just cut the squash in half, scoop out the seeds, slather on the sweet and spicy mixture, and bake! Easy peasy. For full details, including ingredient measurements, see the printable recipe card down below. Here is what you can expect when cooking Acorn Squash:
Preheat Oven, Slice Squash in Half + Remove Seeds
Preheat oven. Using a sharp knife, slice acorn squash down the center.
Scoop out the seeds and set aside. Pro tip: Save those seeds and roast them as well for a yummy snack!
Combine Butter, Syrup + Seasonings
In a small bowl, combine butter, maple syrup, cloves, nutmeg, cinnamon, brown sugar, and smoked paprika together. Slather half of the mixture on the insides of the two halves of acorn squash.
Bake, Then Allow to Cool
Bake until squash is cooked thoroughly and soft all the way through.
Remove from oven and cool. Cut into slices and remove the skin (optional). Spread remaining butter mixture over warm squash and serve.
A Few Notes
A few recipe notes for you before you run out to the store and pick yourself up an acorn squash:
- I happen to have really smoky tasting smoked paprika and 1/4 teaspoon was more than enough for me. Use your discretion and taste as you go! Add in as much or as little as you’d like! Of course, omit if you don’t like it at all.
- After mine was baked, I chose to slice mine into smaller pieces and remove the tough outer skin.
- Leaving them whole and serving with a large spoon works well, too!
Store any cooked leftovers in the fridge and use within 3 days. To Freeze, remove the skin and cube or mash it. Store in an airtight container, in the freezer for up to 3 months.
More Side Dishes to Try!
Now you can rush out to the store for some squash! Try it for dinner tonight, during the holidays or after! You may be surprised at how many people try this and like it!
The printable recipe card for is below, have a great day, friends! 🙂
Roasted Acorn Squash
- Preheat oven to 400 degrees. Using a sharp knife, slice acorn squash down the center.
- Scoop out the seeds and set aside.
- In a small bowl, combine butter, maple syrup, cloves, nutmeg, cinnamon, brown sugar and smoked paprika together until well combined. Slather half of the mixture on the insides of the two halves of acorn squash.
- Bake for 30-45 minutes or until squash is cooked thoroughly and soft all the way through.
- Remove from oven and cool 10-15 minutes. Cut into slices and remove skin. Spread remaining butter mixture over warm squash and serve.