Spiced Roasted Acorn Squash with Orange and Pumpkin Seeds Recipe
Introduction
Roasted acorn squash is a delicious and visually stunning side dish that combines sweet, smoky, and spicy flavors. This recipe adds a bright touch of orange and a crunchy topping of spiced pumpkin seeds and crispy sage, making it perfect for fall dinners or holiday feasts.
Ingredients
- 2 large acorn squash
- 6 tablespoons butter (melted)
- 4 to 6 tablespoons brown sugar (divided)
- 1 orange (juice and zest)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Pomegranate arils (optional garnish)
- 4 tablespoons pumpkin seeds (or leftover acorn squash seeds)
- 1 teaspoon olive oil (for seeds)
- 1/2 teaspoon salt (for seeds)
- 1/2 teaspoon pepper (for seeds)
- 1/2 teaspoon smoked paprika (for seeds)
- Pinch of cayenne pepper (for seeds)
- 1 teaspoon olive oil (for sage)
- Fresh sage leaves
Instructions
- Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper or foil sprayed with non-stick cooking spray.
- Step 2: Cut each acorn squash in half and scoop out the seeds. Slice the squash into half-inch slices and arrange them on the prepared baking sheet.
- Step 3: In a small bowl, whisk together the melted butter, 2 tablespoons brown sugar, orange juice, cinnamon, smoked paprika, chili powder, ground ginger, and salt. Drizzle this mixture over the squash slices, then sprinkle the remaining brown sugar on top.
- Step 4: Bake the squash for 25 to 30 minutes, until tender and easily pierced with a fork.
- Step 5: Transfer the roasted squash to a serving plate and sprinkle with fresh orange zest. Garnish with pumpkin seeds, pomegranate arils, and toasted sage leaves as desired.
- Step 6: To prepare the seasoned roasted pumpkin seeds, place the seeds in a small bowl and toss with olive oil, salt, pepper, smoked paprika, and cayenne pepper. Spread them on a baking sheet and roast for about 15 minutes at 400°F, until lightly toasted. You can roast them alongside the squash.
- Step 7: For crispy sage, heat olive oil in a skillet over medium heat. Add sage leaves in a single layer and toast for about 30 seconds until crisp but not burnt. Remove and drain on a paper towel.
Tips & Variations
- Use leftover or raw acorn squash seeds for roasting to reduce waste and add crunchy texture.
- Adjust the amount of chili powder and cayenne for more or less heat depending on your preference.
- Substitute fresh sage with rosemary or thyme for a different herbal note.
- Serve with a drizzle of maple syrup for extra sweetness.
Storage
Store any leftover roasted acorn squash in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or oven to preserve texture. Toasted pumpkin seeds and crispy sage are best stored separately in airtight containers to maintain their crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen acorn squash for this recipe?
Fresh acorn squash works best for roasting, as frozen squash can become mushy and waterlogged. If using frozen, thaw and drain excess moisture before proceeding.
What can I do if I don’t have pomegranate arils?
Pomegranate arils add a lovely pop of color and freshness, but they are optional. You can omit them or substitute with dried cranberries or a handful of chopped toasted nuts for texture.
Print
Spiced Roasted Acorn Squash with Orange and Pumpkin Seeds Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Roasted Acorn Squash recipe offers a delightful combination of sweet and smoky flavors, enhanced with warm spices and a bright touch of fresh orange zest. Featuring tender roasted squash slices drizzled with a spiced butter-brown sugar glaze, garnished with crunchy spiced pumpkin seeds, crispy sage, and optional pomegranate arils, this dish is perfect as a side for fall and winter meals.
Ingredients
Roasted Acorn Squash
- 2 large acorn squash
- 6 tablespoons butter, melted
- 4 to 6 tablespoons brown sugar, divided
- 1 orange (juice and zest)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Seasoned Roasted Pumpkin Seeds
- 4 tablespoons pumpkin seeds (or leftover acorn squash seeds)
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- Pinch of cayenne pepper
Crispy Sage
- 1 teaspoon olive oil
- Fresh sage leaves
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or cover it with foil and spray with non-stick cooking spray to prevent sticking.
- Prepare the squash: Cut each acorn squash in half and scoop out the seeds. Then slice the squash halves into half-inch thick slices. Arrange the slices evenly on the prepared baking sheet.
- Make the glaze and coat the squash: In a small bowl, whisk together the melted butter, 2 tablespoons of brown sugar, the juice of the orange, ground cinnamon, smoked paprika, chili powder, ground ginger, and salt. Drizzle this spiced butter mixture evenly over the squash slices. Then sprinkle the remaining brown sugar over the top for extra sweetness and caramelization.
- Bake the squash: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the squash slices are fork-tender and lightly caramelized on the edges.
- Garnish the squash: Transfer the roasted squash to a serving plate. Sprinkle fresh orange zest over the top, then garnish with the toasted pumpkin seeds, pomegranate arils if using, and crispy sage leaves for a burst of flavor and texture.
- Prepare seasoned roasted pumpkin seeds: In a small bowl, combine the pumpkin seeds with olive oil, salt, pepper, smoked paprika, and cayenne pepper. Toss well to coat. Spread them on a separate baking sheet and roast at 400°F for about 15 minutes until they are slightly toasted and crunchy. These can be roasted simultaneously with the squash.
- Make crispy sage: Heat 1 teaspoon of olive oil in a skillet over medium heat. Once hot, add fresh sage leaves in a single layer. Toast for about 30 seconds, watching carefully to avoid burning, until the leaves become crisp. Remove and drain on paper towels.
Notes
- You can adjust the amount of brown sugar based on your sweetness preference, between 4 to 6 tablespoons.
- Use leftover acorn squash seeds to save waste and add freshness to the roasted seeds garnish.
- Watch the sage leaves closely while toasting, as they can burn very quickly.
- Optional garnish of pomegranate arils adds a fresh, tart contrast to the sweet and smoky flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: roasted acorn squash, autumn side dish, spiced squash, baked squash, pumpkin seeds, crispy sage, fall recipe
