Last week, at the grocery store, I meant to buy spaghetti squash but somehow got distracted and picked up and purchased an acorn squash instead… which, in hindsight, I’m glad I did.
Though I knew exactly how I wanted to prepare the spaghetti squash, but when I got home and realized I had accidentally bought acorn squash, I didn’t know what to do with it.
I looked for recipes online and found that the majority of them called for brown sugar or maple syrup but because I wanted something savory, I decided to create my own baked acorn squash recipe.
The first night I cut the acorn squash into cubes and ate them just as they were when I took them out of the oven but the next evening I added the acorn squash cubes to a bowl of spinach and added some sliced cherry tomatoes.
Nutritional Benefits
Wheat Free, Dairy Free, No Sugar Added
Acorn Squash: Acorn squash, while not considered a fatty food, does contain omega-3s which have anti-inflammatory properties. One cup of baked squash provides approximately 340 milligrams of omega-3 fats. Acorn squash is also a great source of alpha and beta-carotene.
Sea Salt: Sea salt is obtained naturally from the sea and does not go through any processing that alters the natural make-up of salt. Sea salt naturally helps you to build up a strong immune system so that you can fight off the cold virus, the fever and flu, allergies and other autoimmune disorders. Sea salt can actually help with weight loss! It helps the body to create digestive juices so that the foods you eat are digested faster, and it helps to prevent buildup in the digestive tract,
Oregano: Surprisingly, oregano is a great source of fiber as well as vitamin K, manganese, iron and vitamin E.
Let me know what you think of the recipe! What is your favorite way to eat winter squash?
- 1 acorn squash
- 1 tablespoons sea salt
- 2 tablespoons Italian seasoning mix
- 4 tablespoons of balsamic vinegar
- Pre-heat oven to 400 degrees. Slice acorn squash in half, scoop out all of the seeds with a spoon.
- Place halves with the scooped-out centers facing up in a baking dish filled with ¼ inch of water (note: the water serves to prevent the skins from burning and the squash from drying out).
- Drizzle 2 tablespoons of balsamic vinegar over each of the halves so that it coats the top of the rim as well as the inside. Then sprinkle ½ tablespoon of kosher salt and 1 tablespoon of the Italian seasoning mix over each of the halves.
- Bake in the oven for one hour, until the squash is very soft throughout and the tops are browned. Do not undercook - you could even keep them in the oven for a little longer than an hour if you think it needs it. Let the squash cool down a bit before cutting off the skins and cutting the halves into cubes.
25 Comments
Ruthie
December 29, 2013 at 11:57 amThanks for the recipe. My acorn squash is in the oven right now!
Greg
February 9, 2012 at 1:12 pmI love roasting squash. This looks wonderful.
Sylvie @ Gourmande in the Kitchen
February 8, 2012 at 2:52 amI like mine much like you do, roasted with some savory herbs like herbes de provence.
Priscilla
February 8, 2012 at 12:11 amGreat Meatless Monday dish. We love acorn squash and it is so nutritious – the balsamic is a nice touch.
Terra
February 7, 2012 at 10:53 pmSimple, yet delicious! I don’t eat enough acorn squash, but I do adore it:-) Hugs, Terra
Dana
February 7, 2012 at 8:32 amRoasted squash is the BEST! I love your savory take… I’ll have to give it a whirl!
Joanne
February 7, 2012 at 7:00 amWell, I coudl totally eat roasted acorn squash plain without a thing added to it….but otherwise I like to use it in place of butternut squash wherever possible! This sounds like such a tasty preparation!
Rosa
February 7, 2012 at 2:46 amScrumptious! I rarely eat meat during the week and that is exactly the kind of dish I’d enjoy.
Cheers,
Rosa
Melissa@IWasBornToCook
February 6, 2012 at 8:54 pmLove acorn squash! This looks delicious.
Kay
February 6, 2012 at 8:52 pmLooKs delicious! I was just thinking of buying some squash to roast this week!
Lauren@LittleYellowKitchen
February 6, 2012 at 8:45 pmThat sounds so amazingly simple! I’m going to try it on a butternut I have been staring at, trying to decide what to do with for a week.
bellini
February 6, 2012 at 8:29 pmAcorn squash is also delicious in a spinach salad, but truly wonderful just on its own as well.
Amanda
February 6, 2012 at 7:32 pmI’m not a big fan of acorn squash, but I think that’s b/c I always smell it when it has been cooked with maple syrup or brown sugar and the combination is just wrong for me. Savory squash sounds interesting though. Sweet potatoes are the same for me. I hate them with brown sugar and marshmallows, but roast them with olive oil and salt and my taste buds are in heaven.
Courtney
February 6, 2012 at 7:12 pmThis looks surprisingly good – I love that you added to salad.
Mom
February 6, 2012 at 7:09 pmVery pretty and original. I love it!
Bianca @ Confessions of a Chocoholic
February 6, 2012 at 6:24 pmI just made butternut squash with green beans cooked in coconut milk and spices – so good! I bet it would work with acorn squash too 🙂
camille
February 6, 2012 at 6:17 pmI suppose its being wheat and dairy free is a nutritional benefit if your diet forbids you from eating wheat and dairy…
Nami | Just One Cookbook
February 6, 2012 at 4:45 pmHi Maris! I’ve never tried Acorn Squash before. I like your recipe. All ingredients (besides acorn squash) are typical ingredients at home. We should enjoy all kinds of squash during winter time. I’d love to eat this with salad next day!
Roz@weightingfor50
February 6, 2012 at 4:03 pmHI Maris. This looks WONDERFUL. I love all kinds of winter squash. HOpe you are doing well and that the week ahead is a great one.
Heather @girlichef
February 6, 2012 at 3:33 pmI love any variety of winter squash. This sounds like a tasty and totally satisfying meal.
Marnely Rodriguez
February 6, 2012 at 3:04 pmI really cook with Acorn squash, just never pick it up, but I’d love to try a cheesy veggie lasagna with it!
Rachel
February 6, 2012 at 2:11 pmI haven’t baked many whole winter squash this winter but I have two sitting on a shelf waiting to be made into pickles. Maybe I’ll just bake one up and eat it like this instead!
Caroline
February 6, 2012 at 1:51 pmSimple, healthy and delicious! My kind of meal. 😉
Juliana
February 6, 2012 at 1:49 pmGreat and simple way to prepared this squash…looks great paired with greens.
Hope you have a great week ahead Maris 🙂
Kelly
February 6, 2012 at 1:34 pmThis looks very good, and I love the nutritional benefits that you’ve added!