Welcome to my Dad’s “Roasted Acorn Squash” recipe. Let’s play “find the acorn squash” shall we? Come on now…don’t be cranky.
Did you find it? It’s up there on the left by the silver owl in my “Rustic Hutch Makeover“. Here’s another one that you are sure to see…
BOOM! That beautiful green acorn squash really shines when used as a decoration or prop, doesn’t it? Did you ever wonder how one actually tastes? Well, lucky for me, I grew up with my vegetable loving Dad roasting acorn squashes very very often. I have to admit I wasn’t much of a fan when I was younger, but I am now. It finally sunk in, Dad!
Just look at how yummy this big acorn looks all roasted…
My Dad would roast usually a couple of these acorn squashes on a Sunday and we would all get our own half in these EXACT DISHES. How cool is that? Not only that, but my Dad would usually bake up something along side and it was usually ham, chicken, or pork chops. I remember the exact aroma coming from the kitchen and today it brings back so many wonderful comforting memories of the good ole days.
Now that I am older, and wiser 😀 I just know that these beautiful roasted acorn squashes are perfect for Thanksgiving dinner. The sweet, savory, nutty flavor is just perfect for Fall, and they are certainly plentiful at the market. In fact, I think most folks don’t even know that you can eat these big green love nuggets.
Let’s not forget that they are very good for you, especially when you use my recipe below.
If you decide to give it a try (let me know), store your acorn in a cool dry place before hand and you can even use it for decor outside for a couple weeks before you decide to eat it. You would totally be getting your money’s worth if you do that.
Also, it is very important to be very careful when cutting the acorn squash. They are a lot harder to cut than a pumpkin if you can imagine that. I actually recommend you ask someone with very strong young hands to cut it for you.
All of the instructions are listed below. I hope you give it a try.
- 1 clean fresh acorn squash (serves 2-4)
- cooking spray
- 2 tablespoons olive oil (2 slabs of butter works)
- 1 tablespoon brown sugar divided between halves (feel free to use more)
- S & P to taste
Preheat oven to 375 degrees.
Cut the acorn squash. Cutting an acorn squash can be very difficult. Ask someone with very strong young hands to help with that part. I cut the top (stem and a little bit more) off first. Then I cut it in 1/2.
Once you have 2 halves, you can scoop out the seeds, but leave the flesh. Discard seeds.
Place both halves in a sprayed baking dish.
Drizzle olive oil over the acorn squash. Rub it around with your fingers so all the flesh is covered.
Sprinkle the brown sugar on the acorn squash.
Season with S & P and be generous with the salt.
Bake for 45 minutes to 1 hour uncovered (you should see some caramelization).
Serve immediately with Thanksgiving dinner (1/2 per person, or share).
I’m winding things down over here for Thanksgiving (except for 1 more post), so I would like to wish you and yours a wonderful Thanksgiving from my family to yours. Stay tuned after Thanksgiving for lots of candy canes. That’s the only hint I’m giving .
VIEW MORE THANKSGIVING RECIPES & DECOR HERE
SaveSaveTags: acorn squash, Fall, recipe, Thanksgiving Posted by
You are correct, I love acorn squash, have been making it for close to 60 years, ps I use butter, Julie is a little more heath careful ps 2 we still use the same baking dishs, corning ware they are over 50 years old, love to all, Dad in NY on another note, when I was a kid in East Pembroke NY we sold acorn squash in front of the house for 5 Cents each now they are over $1 each, Try it you will like it.
Great comment, Bob! ♥️
Am very acquainted with acorn squash. My Mom always made it using butter, was so good tasting. Was one veggie I would eat without convincing, lol.
We lived in Cleveland, OH many years ago, was born there. Don’t really remember how Mom baked it but imagine similar to your Dad’s way.
Been trying to convince Mr.Furry to have some, surprised he isn’t familiar with it as he grew up on farm in OK. Is so good for a person also.
Wonderful family photo, didn’t realize how big your kids were. So good to be together, life goes by much too quickly, good to be with family. I so miss all of our family being together, especially on holidays. Been long time since we were together since some of us have moved away from San Diego. We left in 92, have lived in MT, KY and now western CO. Our 2 youngest live close by.
Have wonderful weekend and thanks for acorn squash recipe.
What a nice story, JaneEllen! This photo was taken 2 years ago. My oldest is a senior in HS. Time flies when you’re cooking acorn squashes! Squash? Squashes? Either way…I love when you comment because my Mother in law’s name was MaryEllen and we miss her very much. Sending you hugs this holiday season!!
Squash is one thing that I never really acquired a taste for.
My mother always had a rather large garden but don’t ever recall her growing squash of any kind.
Your salt & pepper shakers are adorable.
Great family photo by the way.
Wishing you and your family a Very Happy & Blessed Thanksgiving.
For each new morning with its light,
For rest and shelter of the night,
For health and food,
For love and friends,
For everything Thy goodness sends.
– Ralph Waldo Emerson
Colleen, thank you for such a sweet comment!
Oh I finally see a pic of your family . Lovely pic…I read your comments and I think it is sooo cute that your Dad comments on each and early one of your blogs. Talk about Love and support! ?
Thank you, Lorri! Yes, I love his comments!!
Oh yes Julie, acorn squash is one of my favorite Fall foods; I grew up with them also. Your recipe is the way I fix mine; they have that special ‘nutty’ flavor that is perfect for Thanksgiving. Love love love that family picture! HAPPY THANKSGIVING TO YOU AND YOUR LOVED ONES.
Thank you, Carol! ???
I am from British Columbia,Canada and we have had a dusting of snow already and lots of big winds, perfect squash weather. We have had our Thanksgiving already and I took a photo of my (your idea) table, so will send it to you next time.
That’s the way I do my squash, but never thought about putting the sugar on. I will try it next time and I also put on a little sprinkle of cinnamon or nutmeg. If I’m pressed for time I put it in the micro, it doesn’t get that nice caramelization, but tastes wonderful.
I agree with your Dad that butter is more flavourful than olive oil.
Nice family photo and Happy Thanksgiving to you and yours.
Uh oh, Bette! You just gave my Dad a point! He will like that!!! I can’t wait to see the photo!
I also love acorn squash, baked the same way as your Dad does. I had never tasted one until i got married and started a family of my own. I also bake my pumpkin the same way for savory side dishes, but if i am baking a pie i will bake the pumpkin without the pepper. The pie tastes sooo much better with fresh baked pumpkin, then it does when using canned pumpkin!
Best of the season to you and your family.
PS. we used to live in Rochester Hills, MI, but recently moved to Washington State and now live on Whidbey Island. I won’t miss shoveling snow 🙂
Hi Erika! We are driving right now down Orion Rd. headed to pick out pine trees in Rochester! It’s 37 but sunny! It snowed 2 days ago! So nice to meet you!
HI – We love acorn squash also….to help with the cutting situation I have always poked it with a knife (like a baked potato) and placed it in the microwave for about 8 minutes…..that softens the outer layer and the cutting is very easy…then just slice it open, take out the seeds, season as wanted and finish baking in the oven as per your instructions. Enjoy your posts…..thanks 🙂
This is genius, Linda! Thank you!!!
Looks delish! I look forward to Saturday morning emails from your website. Have a great weekend. Happy Veteran’s Day.
Your comment made my day, Michelle!
Acorn always has been a winter tradition here in California. We use salt, pepper, butter and a drizzle of Pure maple syrup. Yum. Now I have to go to the store and buy some after reading this. Great story.
Maple syrup sounds perfect, Debbie!!
I make this same recipe except with butter (gasp!) but will now use the olive oil and give it a try. Thank you for that bit of info for it will be much healthier. A hint that I do to cut squash because it makes me want to run from the kitchen screaming to take a knife to a hard squash (and I can’t stand to watch someone do it because I want to faint at the sight of blood or dismembered digits) is to pop the whole squash in microwave for like two minutes so it makes it much easier to cut. It will be hot so you need to use pot holders or gloves to get out and cool a bit before cutting and removing seeds. I just love all squashes for decorating too. They are so pretty.
Acorn Squash is delicious!!! And even easier when you just put it on an old pie pan in the oven, whole, and bake it that way….cut it in half when you can stick a knife easily through the middle (it is done then!), take out the seeds, plop a pat of butter, a spoonful of brown sugar and sprinkle some cinnamon in the center of each half, and put back in the oven for about 10 min or so. Easy-peasy!! Happy Thanksgiving to All!
I love these things (squash). My hubby usual prepare this dish in our home. He prepare it exactly the way you do, except he loves adding a little cinnamon on them. Yum!
Jules, love this recipe! I think I remember your dad making these and my mom did too! It looks delicious!
I cook spaghetti squash in the microwave first to make it easier to cut, then roast it.
I love this picture of your beautiful family!
Love and miss you all! Amysue
Amysue! Are you making them today? Happy Thanksgiving, girl!
[…] experience has always been with my “Dad’s Roasted Acorn Squash” recipe. To be totally honest, the acorn squash recipe is very similar (minus the pecans) and […]
5 cents, I just paid 2.25 for one, love. Dad in NY I was a little we would sell Acorn Squash at end of our drivay for 5 cents just paid $2. for one, love, Dad