Roasted Acorn Squash


Autumn makes me want to eat lots of nice warming foods such as soups, stews and roasts. I had never tried Acorn Squash before so I decided to buy it and give it a try.  Having no idea what I was supposed to do with it I had a look online and the most popular way seemed to be to roast it.  Most of the recipes that I came across were American so the oven temperatures that they use are a lot different from here in the U.K. so I decided to experiment with guessing a suitable temperature and time.


Roasted Acorn Squash

First of all pre-heat the oven to 180 degrees (I have a fan oven so you may need to increase the temperature if your oven isn’t fan assisted).

Line a baking sheet with tin foil and after washing the squash, cut it in half lengthways and scoop out the seeds and stringy bits.

Roasted acorn Squash

Place the squash cut side down onto the baking tray and fill the tray with water until it comes slightly up the side of the squash. Place the tray into the oven for 40 minutes.

Autumn Food

After 40 minutes take the squash out of the oven and turn it over so the cut side is facing upwards.  Place a dollop of butter, some sea salt and two teaspoons of brown sugar into the centre of each squash and put it back into the oven for another 10 minutes until the butter has melted and the sugar caramelised.

Autumn Food

Remove from oven and eat.

The flesh is very soft and sweet and makes a nice change from using potatoes as a side dish.  Will definitely make this again!

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