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    Home » Recipes

    Roasted Acorn Squash - Easy Healthy Side Dish

    December 18, 2020 by Patti Estep Leave a Comment

    Jump to Recipe
    Sliced acorn squash on a cookie sheet
    Collage of images, roasted acorn squash in serving dish, whole acorn squash, sliced squash on pan, queso cheese in bag.

    This tasty and healthy oven roasted acorn squash is a great side dish to serve at the holidays and is filled with flavors everyone will love.

    Pan of sliced roasted acorn squash with pine nut, pomegranate seeds and queso fresco.

    I think acorn squash is so pretty in the fall. I've used it to decorate the house many times but last year I decided to try and make stuffed acorn squash. They were so good I had to try making something else with this healthy tasty vegetable.

    Five fresh whole acorn squash.

    Acorn squash is considered a winter squash even though it's from the same family as yellow summer squash and zucchini.

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    Frying pan with toasted pine nuts and pepito seeds.

    Pine nuts and pepitos are first toasted in a dry non-stick frying pan. They add some great nutty flavor and texture to the roasted acorn squash.

    Bag of crumbled queso fresco cheese.

    A little queso fresco cheese was added to the dish at the end. Queso fresco is a nice mild creamy cheese similar to a mild feta or farmer's cheese.

    In addition, I added some pomegranate seeds for beautiful color and a little sweetness. Perfect in the fall when the pomegranates are in season and their deep red color is so festive.

    Tip: Queso fresco comes in a firm round. To crumble it just put the entire round in a zipped baggie and use your fingers to gently break it up.

    Sliced acorn squash on a cookie sheet with a few thyme stems, salt and pepper.

    How to Roast Acorn Squash Slices

    Start with tossing the squash slices in olive oil and spices. Spread them out onto a large greased cookie sheet. Then sprinkle on some salt and pepper and toss in a few thyme stems before placing them in a hot oven.

    Roasted sliced acorn squash on a cookie sheet with a few thyme stems, salt and pepper.

    Their pretty golden color deepens as they roast. You will know when they are done when you are easily able to stick a fork into the flesh.

    A serving dish with roasted acorn squash slices with pomegranate seeds, pine nuts, pepitos and queso fresco cheese.

    The dish is complete by layering the acorn squash slices in a nice serving dish adding the pine nuts, pepito, and pomegranate seeds throughout, and topped with queso fresco.

    Doesn't it look good?

    Roasted acorn squash slices with pomegranate seeds, pine nuts, pepitos and queso fresco cheese.
    Pan of sliced roasted acorn squash with pine nut, pomegranate seeds and queso fresco.

    Oven Roasted Acorn Squash

    This tasty and healthy oven roasted acorn squash is a great side dish to serve at the holidays and is filled with flavors everyone will love.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Additional Time 5 minutes mins
    Total Time 1 hour hr
    Course Side Dish Recipes
    Cuisine American
    Servings 12
    Calories 115 kcal

    Ingredients
      

    • 3 large acorn squash
    • 1/4 cup of olive oil
    • 1/4 cup of pine nuts
    • 1/2 cup queso fresco cheese
    • 1/4 cup of Pepito seeds
    • 1/4 cup pomegranate seeds
    • salt and pepper to taste
    • 1 tablespoon fresh thyme leaves plus a couple of stems
    • 1/4 teaspoon paprika

    Instructions
     

    • Preheat oven to 375 degrees
    • Remove tops and bottoms of squash.
    • Slice each squash in half and remove seeds and pulp.
    • Then slice the squash into 1/2 inch slices.
    • Toss the slices with olive oil, salt, pepper, paprika, and thyme.
    • Spread onto a greased baking sheet in a single layer and roast for 40 minutes or until the roasted squash is fork tender and can easily be pierced with a fork.
    • Meanwhile, toast pine nuts and pepito in a non-stick frying pan for a few minutes until golden brown.
    • When the squash is done roasting layer the slices into a serving dish.
    • Sprinkle pine nut, pepito, and pomegranate seeds over the top followed by crumbled queso fresco.
    • Serve immediately or cover with foil to keep warm.

    Notes

    It's okay to eat the skin or eat around it if it's too tough.

    Nutrition

    Serving: 1gCalories: 115kcalCarbohydrates: 9gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 6mgSodium: 80mgFiber: 3gSugar: 1g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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