Meatless Monday: Savory Acorn Squash

by Laura Knapp on February 6, 2012

Last week, at the grocery store, I meant to buy spaghetti squash but somehow got distracted and picked up and purchased an acorn squash instead… which, in hindsight, I’m glad I did. Though I knew exactly how I wanted to prepare the spaghetti squash, but when I got home and realized I had accidentally bought acorn squash, I didn’t know what to do with it.

I looked for recipes online and found that the majority of them called for brown sugar or maple syrup but because I wanted something savory, I decided to create my own baked acorn squash recipe.

The first night I cut the acorn squash into cubes and ate them just as they were when I took them out of the oven but the next evening I added the acorn squash cubes to a bowl of spinach and added some sliced cherry tomatoes.

Let me know what you think of the recipe! What is your favorite way to eat winter squash?

Savory Baked Acorn Squash

Serves 2

What You Need:

1 acorn squash
1 tablespoons sea salt
2 tablespoons Italian seasoning mix
4 tablespoons of balsamic vinegar

How-To:

Pre-heat oven to 400 degrees. Slice acorn squash in half, scoop out all of the seeds with a spoon.

Place halves with the scooped-out centers facing up in a baking dish filled with ¼ inch of water (note: the water serves to prevent the skins from burning and the squash from drying out).

Drizzle 2 tablespoons of balsamic vinegar over each of the halves so that it coats the top of the rim as well as the inside. Then sprinkle ½ tablespoon of kosher salt and 1 tablespoon of the Italian seasoning mix over each of the halves.

Bake in the oven for one hour, until the squash is very soft throughout and the tops are browned. Do not undercook – you could even keep them in the oven for a little longer than an hour if you think it needs it. Let the squash cool down a bit before cutting off the skins and cutting the halves into cubes.

Nutritional Benefits:

Wheat Free, Dairy Free, No Sugar Added

Acorn Squash: Acorn squash, while not considered a fatty food, does contain omega-3s which have anti-inflammatory properties. One cup of baked squash provides approximately 340 milligrams of omega-3 fats. Acorn squash is also a great source of alpha and beta-carotene.

Sea Salt: Sea salt is obtained naturally from the sea and does not go through any processing that alters the natural make-up of salt. Sea salt naturally helps you to build up a strong immune system so that you can fight off the cold virus, the fever and flu, allergies and other autoimmune disorders. Sea salt can actually help with weight loss! It helps the body to create digestive juices so that the foods you eat are digested faster, and it helps to prevent buildup in the digestive tract,

Oregano: Surprisingly, oregano is a great source of fiber as well as vitamin K, manganese, iron and vitamin E.

{ 25 comments… read them below or add one }

Kelly February 6, 2012 at 1:34 pm

This looks very good, and I love the nutritional benefits that you’ve added!

Reply

Juliana February 6, 2012 at 1:49 pm

Great and simple way to prepared this squash…looks great paired with greens.
Hope you have a great week ahead Maris :)

Reply

Caroline February 6, 2012 at 1:51 pm

Simple, healthy and delicious! My kind of meal. ;)

Reply

Rachel February 6, 2012 at 2:11 pm

I haven’t baked many whole winter squash this winter but I have two sitting on a shelf waiting to be made into pickles. Maybe I’ll just bake one up and eat it like this instead!

Reply

Marnely Rodriguez February 6, 2012 at 3:04 pm

I really cook with Acorn squash, just never pick it up, but I’d love to try a cheesy veggie lasagna with it!

Reply

Heather @girlichef February 6, 2012 at 3:33 pm

I love any variety of winter squash. This sounds like a tasty and totally satisfying meal.

Reply

Roz@weightingfor50 February 6, 2012 at 4:03 pm

HI Maris. This looks WONDERFUL. I love all kinds of winter squash. HOpe you are doing well and that the week ahead is a great one.

Reply

Nami | Just One Cookbook February 6, 2012 at 4:45 pm

Hi Maris! I’ve never tried Acorn Squash before. I like your recipe. All ingredients (besides acorn squash) are typical ingredients at home. We should enjoy all kinds of squash during winter time. I’d love to eat this with salad next day!

Reply

camille February 6, 2012 at 6:17 pm

I suppose its being wheat and dairy free is a nutritional benefit if your diet forbids you from eating wheat and dairy…

Reply

Bianca @ Confessions of a Chocoholic February 6, 2012 at 6:24 pm

I just made butternut squash with green beans cooked in coconut milk and spices – so good! I bet it would work with acorn squash too :)

Reply

Mom February 6, 2012 at 7:09 pm

Very pretty and original. I love it!

Reply

Courtney February 6, 2012 at 7:12 pm

This looks surprisingly good – I love that you added to salad.

Reply

Amanda February 6, 2012 at 7:32 pm

I’m not a big fan of acorn squash, but I think that’s b/c I always smell it when it has been cooked with maple syrup or brown sugar and the combination is just wrong for me. Savory squash sounds interesting though. Sweet potatoes are the same for me. I hate them with brown sugar and marshmallows, but roast them with olive oil and salt and my taste buds are in heaven.

Reply

bellini February 6, 2012 at 8:29 pm

Acorn squash is also delicious in a spinach salad, but truly wonderful just on its own as well.

Reply

Lauren@LittleYellowKitchen February 6, 2012 at 8:45 pm

That sounds so amazingly simple! I’m going to try it on a butternut I have been staring at, trying to decide what to do with for a week.

Reply

Kay February 6, 2012 at 8:52 pm

LooKs delicious! I was just thinking of buying some squash to roast this week!

Reply

Melissa@IWasBornToCook February 6, 2012 at 8:54 pm

Love acorn squash! This looks delicious.

Reply

Rosa February 7, 2012 at 2:46 am

Scrumptious! I rarely eat meat during the week and that is exactly the kind of dish I’d enjoy.

Cheers,

Rosa

Reply

Joanne February 7, 2012 at 7:00 am

Well, I coudl totally eat roasted acorn squash plain without a thing added to it….but otherwise I like to use it in place of butternut squash wherever possible! This sounds like such a tasty preparation!

Reply

Dana February 7, 2012 at 8:32 am

Roasted squash is the BEST! I love your savory take… I’ll have to give it a whirl!

Reply

Terra February 7, 2012 at 10:53 pm

Simple, yet delicious! I don’t eat enough acorn squash, but I do adore it:-) Hugs, Terra

Reply

Priscilla February 8, 2012 at 12:11 am

Great Meatless Monday dish. We love acorn squash and it is so nutritious – the balsamic is a nice touch.

Reply

Sylvie @ Gourmande in the Kitchen February 8, 2012 at 2:52 am

I like mine much like you do, roasted with some savory herbs like herbes de provence.

Reply

Greg February 9, 2012 at 1:12 pm

I love roasting squash. This looks wonderful.

Reply

Ruthie December 29, 2013 at 11:57 am

Thanks for the recipe. My acorn squash is in the oven right now!

Reply

Leave a Comment

Previous post:

Next post: