No peeling is required for this roasted maple glazed acorn squash. With savory, sweet and spicy flavors like cayenne, pomegranate seeds and walnuts, it is an easy side dish.
There isn’t a variety of squash that I don’t like. From butternut to delicata to red kuri, I absolutely love them all.
Because I always end up eating some roasted straight off the baking pan even before it makes it into the actual recipe, I like to roast more than I need.
But the one thing about squash that can sometimes be a pain is peeling it. Depending on the variety, the bumpy but beautiful shape can make this a challenge or pretty much impossible.
While I am a big fan of a y-peeler for preparing butternut squash, acorn squash is best left with its skin on. As it bakes, the skin softens up and is wonderful to eat.
And leaving the skin on lets you enjoy its lovely wavy edges that always look so pretty when they are plated.
All you need to prep acorn squash is a chef’s knife, a cutting board and a spoon.
To cut the acorn squash:
This is what you need for the recipe:
This is a great fall side that also feels appropriate served all the way through winter. The pomegranate seeds give it something a bit holiday, so think of this dish for Thanksgiving and Christmas.
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No! Once you roast the squash, the skin will soften up. It adds a nice chewy bite.
I like to roast it at 375 degrees F.
35-40 minutes. Roast it on one side for 20 minutes, and then flip it to the other side to finish roasting.
With savory, sweet & spicy flavors like cayenne, pomegranate seeds and walnuts, this roasted maple-glazed acorn squash is an easy side dish.
Keywords: roasted acorn squash, maple roasted acorn squash
Acorn squash is one of those things that I have never tried, but have been seeing everywhere this year! I’m obviously missing out and need to go get one! This looks lovely, I love that you added spicy nuts to the sweet squash – definitely need to try it!