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: 

1 comment:

Merry said...

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

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