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

Scale

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