Description
Roasted acorn squash makes a simple yet elegant side dish for any occasion. A drizzle of good olive oil, a scattering of sea salt, and a crack of black pepper are all you need to give this acorn squash a tender, caramelized, and rich flavor.
Ingredients
Units
- 2 small to medium acorn squash
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large sheet pan with parchment paper.
- Slice a small piece off the top and bottom of each squash to create a stable base. Stand the squash upright on one of the cut ends and halve it lengthwise. Use a spoon to scrape out and discard the seeds and stringy pulp.
- Place the squash halves cut side down, and slice them into 1-inch thick wedges.
- In a large bowl, toss the squash wedges with the olive oil, salt, and pepper until evenly coated.
- Arrange the squash in a single layer on the prepared sheet pan, taking care not to overcrowd the slices. Roast for 20 to 25 minutes, flipping once halfway through, until the squash is tender and the edges are golden and caramelized.
- Taste and season with additional salt if needed. Serve warm.
Notes
Storage: Leftover roasted acorn squash can be refrigerated in and airtight container for up to 4 days.