Welcoming Autumn: Oven-Roasted Acorn Squash

 

Fall Favorites: Oven-Roasted Acorn Squash

Hello Fall and Happy Halloween weekend, everyone! We are welcoming the enchantingly beautiful and strikingly colorful Autumn season with this simple yet utterly delightful Oven-Roasted Acorn Squash as our signature dish of the month. This tasty dish is both easy to prepare and guaranteed to add a distinctly bright and flavorful flair to your Fall menu.

I love it when a dish is unapologetically uncomplicated - just a few classic seasonings and the right oven temperature to work its wonderful magic...and voila!, you have yourself the perfect side dish that pairs well with a wide range of accompaniments. Acorn squash is typically considered a fall/winter squash and is easily identified by its distinctive heart-shaped form with large longitudinal ridges that cover the entire exterior of the squash. While butternut squash is undoubtedly unmatched in its popularity throughout the season, I enjoy trying out new varieties in the diverse squash family and highly recommend this smaller yet uniquely flavorful variety. 

For this recipe, first preheat your oven to 350℉ then peel and cut one medium-sized acorn squash into small cubes as shown above. If preferred, you can absolutely leave the skin on for additional flavor and texture - just be sure to wash and clean the skin thoroughly before cutting. Spread the cubed squash pieces on a sheet pan and season generously with some olive oil, ground black pepper, smoked paprika, and salt. Place the sheet pan in the oven and let it work its magic for about 30 minutes until the squash turns golden brown and becomes fork tender. Serve hot or at room temperature as a side dish with an entree of your choice. Enjoy! 😍😋🍂