What does acorn squash taste like?

Acorn squash has a slightly more fibrous texture than butternut squash . It has a mild natural sweetness, and some would say it has a mild nutty flavor. The flavor is not overpowering in any way, which is why acorn squash roasted with a cheesy herb topping like this one is a wonderful way to prepare this winter squash.

Can you eat the skin on the acorn squash?

Yes, because you are roasting the squash in thin(ish) slices, the skin becomes tender, and you can eat it (a lot like eating the skin of a baked potato). But if that’s not your jam, you don’t HAVE to eat it — it can simply be peeled away nicely from the roasted squash.

Which is healthier, acorn or butternut squash?

Both roasted butternut squash and roasted acorn squash offer unique health benefits. It’s not about one being healthier than the other; rather, it depends on specific dietary needs. For instance, while acorn squash contains less vitamin A than butternut squash, it has a higher fiber content.

How to tell if acorn squash is ripe?

You can tell if an acorn squash is ripe by its good mix of green and orange color. You’ll also want to make sure that the squash feels heavy, has smooth and dull skin, and has no soft spots. If an acorn squash is unripe, it will likely have shiny skin and a yellow and orange coloration.

How do you cook acorn squash seeds?

You can take your squash seeds, place them on a baking pan, and sprinkle them with light olive oil and sea salt. Then, put them in the oven at 325 degrees F and let them roast for about 10 minutes. You can eat the seeds plain or add them to a salad with other toppings like cranberries and pecans.

Roasted Acorn Squash Recipe

Name: Herb-Roasted Acorn Squash with Parmesan Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Grain-Free
Ingredients: 1 large acorn squash (or 2 small acorn squash); ⅓ cup grated Parmesan cheese (+ more for garnishing); 2–3 tablespoons fresh herbs OR 1 teaspoon dried herbs (I suggest thyme, sage, rosemary, oregano, or a mix of these); 1 tablespoon butter, melted*; ½ teaspoon garlic powder; ¼ teaspoon fine salt (+ more for taste); ⅛ teaspoon black pepper

Servings: 4 servings 1x

Ingredients

1 large acorn squash (or 2 small acorn squash)
⅓ cup grated Parmesan cheese (+ more for garnishing)
2–3 tablespoons fresh herbs OR 1 teaspoon dried herbs (I suggest thyme, sage, rosemary, oregano, or a mix of these)
1 tablespoon butter, melted*
½ teaspoon garlic powder
¼ teaspoon fine salt (+ more for taste)
⅛ teaspoon black pepper

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Instructions

Preheat oven to 400°F.
Line one large (or two medium-sized) baking sheets with parchment paper.
Cut the acorn squash in half, from stem to tip, and scoop out the seeds. Then, cut each squash half into ½-inch thick moon-shaped slices.
In a bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper. Toss until well mixed.
Spread the acorn squash pieces out onto the prepared baking sheet(s).
Using your hands, gently press half of the Parmesan mixture onto one side of each squash piece for maximum coverage (it’s OK if a little falls off). Flip each piece of squash and repeat with the remaining Parmesan mixture.
Bake until the acorn squash pieces are tender and the Parmesan topping is crispy and slightly browned (about 25 minutes).
If desired, garnish with additional Parmesan cheese and herbs.
Use a flat spatula to lift each acorn squash slice off of the baking dish and onto a serving tray or dinner plates.

Notes

*May substitute the butter with ghee, olive oil, or coconut oil to make this dish fit specific dietary needs

Nutrition Information

Serving Size: 1/4th of recipe
Calories: 143
Fat: 7 g
(Sat Fat: 2 g)
Sodium: 210 mg
Carbohydrate: 13 g
(Fiber: 3 g
Sugar: 0 g)
Protein: 5 g

Dietary

Egg-Free Gluten-free Grain-Free Nut-free Vegetarian

Recipe By: Jessica Beacom