Oven Roasted Acorn Squash with Pumpkin Pie Spice

Oven-roasted acorn squash with pumpkin pie spice is a comforting dish that combines the natural sweetness of acorn squash with the warm and aromatic flavors of pumpkin pie spice.

In this post, I will show you how to create a very sweet and easy pumpkin pie squash dish for Thanksgiving.

This recipe was adapted from Publix's recipe for pumpkin spice acorn squash.

About Acorn Squash

• While acorn squash is accessible in the U.S. throughout the year, its peak season occurs during early fall through winter. 
•  Its taste is often compared to sweet potatoes and could be used for both sweet and savory applications.
• Acorn squash has a distinctive acorn-like shape and is available in green, orange, and white variations.
• The skin of acorn squash is thin and can be eaten after roasting.

How to Purchase and Store Acorn Squash

When you bring home the squash, don't wash it. Instead, store the squash in a cool dark place. You can wash it right before you cook it. Moisture can cause premature decay. It should stay firm for 2-3 months.

At the grocery store or farmer's market, choose squash that feels heavy for its size. All squash should be free of dents, bruises, and soft spots when you cook it.

What You Need

• Acorn Squash
• Unsalted butter
• Real Maple Syrup (or honey)
• Pumpkin Pie Spice
• Kosher salt or sea salt and black pepper

How To Roast Acorn Squash

• Preheat oven to 350 degrees F with the oven rack set in the center of the oven. Pull out a 13 x 9 x 2-inch baking dish.
• On a large cutting board, cut the squash into 4 wedges, lengthwise, with a sharp knife.
• Scoop out the seeds and loose fibers with a spoon. Rinse with water and pat dry with a paper towel.
• Place the squash in the baking dish flesh side down. Pour a half inch of water into the pan. Cover tightly with aluminum foil. Bake for 30 minutes.
• In a small saucepan, melt butter over medium heat. Stir in maple syrup, pumpkin pie seasoning, salt, and pepper.
• Turn the squash over and spoon the butter mixture evenly among the squash quarters. Brush the edges too. Bake 10-15 minutes more until tender.
• Serve hot with the accumulated juices from the baking pan.

Garnishes for Pumpkin Pie Squash

Acorn squash tastes so good, that it doesn't need much in the way of toppings. To plate the squash for the table, try some of these attractive garnishes:

• Fresh herbs such as parsley, thyme, and sage
• A little sauteed garlic and ginger cooked in butter
• Honey can be drizzled on top
• Nuts and seeds including roasted pumpkin seeds, chopped walnuts, or pecans would make a great topping.
• Pomegranate arils with orange zest would look nice too.

Acorn Squash is Low Carb

According to Dr. Eric Berg, acorn squash is a great low-carb and keto option. Every 100g or 3.5-ounce serving of acorn squash contains:

• 40 calories 
• 0.1 grams of fat 
• 10 grams of carbohydrates
• 1.5 grams of fiber
• 0.8 grams of protein

Eating acorn squash is a delicious way to get more beta carotene, a carotenoid beneficial for eyesight and memory. It's also a great source of Vitamin C and potassium.

Summary

Oven-roasted acorn squash is one of the easier squashes to roast because of its small size. I cut the acorn squash into quarters, scoop the seeds and fibers, and roast at 350 until tender. At that point, the squash is basted with a butter pumpkin spice mixture and baked until golden brown.

Baked acorn squash can be a delicious side dish or main course.

Pumpkin pie spice can be purchased in the spice section of your grocery store.

Leftover roasted acorn squash halves can be stored in an airtight container for 2-3 days.

More Roasted Vegetable Recipes

• Roasted Spaghetti Squash
• Roasted Cauliflower and Carrots
• Roasted Broccoli and Carrots
• Roasted Cauliflower with Garlic and Olive Oil
• Roasted Spaghetti Squash
• Roasted Bell Peppers
• Roasted Garlic

FAQ

"📖 Recipe"