What can I say? YUM and filled with fiber! Acorn squash is so pretty too, it looks like a little mini pumpkin–absolutely beautiful as a healthy side dish and so delicious and sweet! No need for added sugar which traditional roasted squash recipes usually call for (really, it’s amazing, google it and check!). NONE is needed here- let the naturally sweet “simply squash” speak for itself!
Simply Squash
Cuisinicity Tip: So that I can divvy up the salt and allspice about equally for each half, what I like to do is place the total amount of salt and allspice in the palm of one hand and just use a pinch from it for each half!
Author: Catherine Katz
Serves: 4
Ingredients
- 2 acorn squash, cut in half, cored and seeds taken out
- 1 Tbsp extra virgin olive oil
- ¼ tsp allspice
- ½ tsp salt
Instructions
- Preaheat the oven 375.
- Flatten out the bottom of each half of the acorn by cutting the rounded part (not too much so that you do not make a hole in the bottom) so it's not wobbly on the baking sheet.
- Stand the acorn up on baking sheet so that the cored cavity is up and drizzle olive oil equally among the 4 halves.
- Add salt and allspice equally among them* (see little Tip) as well and, using a pastry brush, "paint" the topping to combine olive oil/salt/allspice so that it is well blended thoroughly all over the flesh of the squash.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes or until soft and golden.
Donna Saliter says
October 11, 2017 at 9:48 pmI’m cooking this fabulous (ie easy!!) squash tonight for dinner. Question: are there any tips on how to cut a gourd? Is there any way to make cutting a squash easier? It’s a tough nut to crack when raw. 🙂
Thanks as always for your fab recipes, Catherine!
Catherine Katz says
October 13, 2017 at 8:40 amHi Donna! So happy you are making this yummy dish! So sorry I only now see your comment and wasn’t able to answer you live!! But, you probably figured out in the instructions that in fact, I don’t cut the squash raw at all! I first poke it with a fork and put in the oven whole, so that when it comes out, it’s soft and then proceed with the rest of the recipe. I hope this is helpful for the next time yu make it, because I know you are going to want to make this again and again!! 🙂
Jeanne says
October 11, 2016 at 12:23 pmSo, having never eaten or served this veggie, Do you then just serve it as such? Fork it out and eat it? I just bought my acorn squash for dinner tonight and was reading the recipe, but I”m thinking how do I tell my hubby to eat it 🙂 ??? lol
Catherine Katz says
October 11, 2016 at 2:58 pmOh my goodness, you are SO CUTE!!! I love your candor and genuine willingness to try something new!! HAHAHAH! He can just spoon it out right out of the shell!! I definitely want to know how that goes!! 🙂