Roasted Acorn Squash Recipe -
Roasted Acorn Squash Recipe

Roasted Acorn Squash

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2006

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
Dec 01, 2002

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

Feb 16, 2003

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 dish for people who otherwise would resist trying it.

Oct 21, 2003

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!

Oct 22, 2006

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!

Dec 01, 2002

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 you.

Jan 29, 2003

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 out *quite* well, I got multiple compliments and not a bit was left over!

Oct 07, 2007

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


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  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 28.8 g
  • 9%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 361 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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