Roasted Acorn Squash

Roasted Acorn Squash

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

servings 192 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

29
  1. 33 Ratings

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Most helpful positive review

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.

Most helpful critical review

it needs some sort of sauce or gravy. it's too dry by itself. it might make a good soup.

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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.

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 ...

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!

Took the advice of another rater and added some chicken broth - it was fantastic! Best acorn squash recipe I've ever tried. Will definitely be making again!

This is very tasty! I added cinnamon and used molasses instead of brown sugar and it turned out great. It was a bit dry, maybe it needs a bit more oil or butter. I'll make it again. Thank y...

I made this for a potluck, for a woman who wanted a savory squash dish instead of the usual sweet type. Didn't have coriander on hand, so I used a bit more onion, garlic and nutmeg. It turned ...

it needs some sort of sauce or gravy. it's too dry by itself. it might make a good soup.

This was great. I added some apple sauce for extra moisture (instead of extra butter) at it was a big hit.

This recipe is really good, though missing a few key spices. I added spinach and chili powder to give it a little more flavor and added some tofu to make it a meal. I really like the sauted squa...

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