Acorn squash and spaghetti squash are a total tie for 1st place as my favorite winter squash. Each are completely unique and have their own purpose. Acorn squash is absolutely delicious. I love to use it in soups, like my Fall Harvest Soup, and I absolutely love it roasted.
When roasting, I like to keep things as simple as possible. I leave the skin on. It’s one less step and the kids think it’s fun to eat it, like watermelon or cantaloupe. When cutting up squash, I strongly recommend a sharp, heavy duty knife. This will prevent injury, and make life easier.
- 1 acorn squash
- A manual pump oil mister with EVOO inside
- Pink sea salt
- Cookie sheet or roasting pan
- Preheat the oven to 375.
- With a sharp knife, cut the top off of the squash. Then cut in half.
- With a spoon, scrape out the seeds and strings as best you can.
- Then slice into 1/2 inch slices.
- On a cookie sheet, mist EVOO. Then lay all the slices down in one layer. Mist the top of the squash with EVOO then evenly sprinkle with salt.
- Bake for 20-30 minutes or until soft and dark yellow all the way through. Flip half way through for even baking.
A simple, allergen friendly side dish packed full of nutrition. Acorn squash is rich in vitamin A, C, niacin, folate, thiamine, B-6, and perfect for flu season, vitamin C. It’s also a particularly good source of potassium and magnesium. Potassium is especially heart healthy and an electrolyte. Magnesium is essential for pretty much every function in the body. Diets high in sugar and caffeine deplete magnesium quickly and can cause quite a lot of health issues including anxiety, PMS cramps, cramps in general all over the body, low energy, headaches,and restless sleep/insomnia to name a few. It is also especially important for bone health.
As great as all these health benefits are, I eat it (often) because I absolutely love the flavor and versatility. It’s a fall and winter staple in our home and I’m excited to share this wonderful seasonal squash with you.