Tuesday, June 17, 2014

Roasted Acorn Squash

I just read that today is National Eat Your Vegetables Day, so today's recipe is appropriately timed!

Several months ago, I tried acorn squash for the first time after seeing Guy Fieri prepare it on one of his Food Network shows.  His recipe combined the acorn squash with lentils to create a warm lentil salad.  I love lentils, but opted to just prepare the squash as he directed in the first part of the recipe.

I was pleasantly surprised to see that the roasted squash was similar in taste and texture to roasted potatoes, which is a great alternative for those trying to eliminate white potatoes from their diets.  I love white potatoes and NO, I am not trying to eliminate them from my diet.  Still, this acorn squash was delicious!

Roasted Acorn Squash 
     adapted from Warm Lentil and Acorn Squash Salad


  • 1 large acorn squash, halved and seeded 
  • 3 Tbs. olive oil 
  • 1 Tbs. fresh thyme
  • Salt & Pepper
  • Preheat oven to 375 degrees. 
  • Leaving the skin on, cut acorn squash into 1 inch chunks. 
  • Toss with olive oil and fresh thyme. 
  • Season with salt and pepper.  
  • Spread squash out onto a baking sheet and pop into the oven.  
  • Roast until squash is fork tender.  
  • Serve 
  • Use whatever combination of spices that you normally use on your roasted potatoes.  You won't be able to tell the difference!  
  • I like to serve this side dish with Balsamic Pork Tenderloin

I've linked this recipe up at the following blog carnivals and linky parties: 


Merry said...

I usually drizzle on some honey/coconut oil and fill with nuts, spices, cranberries or raisins and brown sugar. Yum!

NewMrsAdventures said...

This looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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