Roasted Acorn Squash Makes An Easy Side


One of the best things about late summer and fall is the appearance of all the squash. While you can often find them throughout the year, they are in abundance during the fall season. One of my family’s favorite is Roasted Acorn Squash. It is a really easy blend of a roasted acorn squash and a sautéed shallot in olive oil – it doesn’t get much easier than that. Three simple ingredients that pack a lot of flavor.

I know a lot of people who microwave the squash instead of roasting it and skip the shallot & oil. This obviously reduces the time it takes to prepare the dish as well as the calories. But I roast the squash in the oven because I think it gives the dish more flavor.

You can also give it more flavor by adding maple syrup, brown sugar, honey, butter, cranberry, apple or orange slices, walnuts, and spices – nutmeg, cinnamon, rosemary, or thyme – before you roast it. There are a ton of combinations you can do. Of course, with these, you need to roast the squash cut side up 🙂

See the video making roasted acorn squash.

Start by roasting the acorn squash at 450° F until you can easily pierce the skin with a knife, about 35 to 45 minutes. Meanwhile, sauté the shallot in olive oil.acorn-squash-shallot-sauteing

Once the squash has cooled enough to handle, scoop the flesh out into a bowl and mash it to break up the large pieces.


Add the shallots and stir to combine.


Add salt & pepper to taste.


I serve this with Pomegranate-Apple Pork Tenderloin.

Roasted Acorn Squash
Recipe type: Side Dish
This side dish is a really easy blend of roasted acorn squash and sautéed shallot in olive oil - it doesn't get much easier than that. Three simple ingredients that pack a lot of flavor.
  • 1 acorn squash, halved and seeded
  • 1 medium shallot, minced
  • 1 tbsp extra-virgin olive oil
  • Salt & black pepper to taste
  • Parsley, for garnish
  1. Preheat oven to 450° F. Cover a rimmed baking sheet with aluminum foil
  2. Place squash cut side down on the baking sheet. Bake until a fork slides easily into the flesh, about 35 to 45 minutes.
  3. Meanwhile, in a small skillet, heat oil over medium-high heat. Add shallot and cook until softened but not browned, about 30 seconds.
  4. Remove squash when done and allow to cool. Peel the skin off and add flesh in a large bowl. Mash the squash using a potato masher. Add the shallot and mix well.




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