Prep Time 5 minutes minutes
Cook Time 40 minutes minutes
Total Time 45 minutes minutes
Preheat the oven to 400°F (200°C) or 160°C if using a fan oven.
Using a sharp knife, cut each acorn squash in half (don't try and cut the stem in half, it's too tough so just cut around it) and scoop out the seeds and any stringy bits with the help of a spoon or an ice cream scoop and discard the seeds.
Place on a sheet pan or a roaster cut side up, drizzle with olive oil, season with salt and pepper, and roast uncovered for 30-40 minutes or until fork tender (if yours are larger, they might take up to 60 minutes).
Remove from the oven, allow to cool until it's cool enough to handle and scoop out the flesh to use in recipes. Or serve right away without scooping the flesh.
- Storing, allow the roasted acorn squashes to cool down completely, then store in an airtight container in the fridge for up to 3-4 days.
- To reheat, place under the broiler for a few minutes or until the squashes are warmed up with light brown edges.
Calories: 192kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 341mg | Potassium: 765mg | Fiber: 4g | Sugar: 0.04g | Vitamin A: 874IU | Vitamin C: 24mg | Calcium: 103mg | Iron: 2mg