Roasted Acorn Squash
This roasted acorn squash is the perfect combination of sweet and savory! With a maple almond butter and pomegranate, it’s an absolutely lovely addition to your holiday table, but it’s also simple enough to add some fun to any weeknight dinner. As an added bonus, it’s 100% Paleo and Gluten Free!
Roasted Acorn Squash Recipe
Growing up, we always had a sweet potato casserole at Thanksgiving dinner. It was a sweet flavor, yet nutty and creamy, all at once — truly one of my favorite dish. Well, this roasted acorn squash recipe reminds me a lot of those cozy flavors, but it’s a much more refined and Paleo approved version.
To make this simple side dish, you just gently roast acorn squash slices until lightly caramelized, and then drizzle in maple-almond butter and sprinkle with a touch of cinnamon, crushed walnuts, and pomegranate arils. Be sure to watch my how to cut a pomegranate tutorial!.
This delicious treat is bursting with sweet and nutty flavor. Every bite has something creamy, crunchy, sweet, and savory. It’s like the ultimate holiday side dish. Every time I make it, someone asks me for the recipe!
And if you love this dish, then you’ll have to try my air fryer maple hazelnut acorn squash too. There’s so many uses winter squashes like acorn squash. They’re just too tasty to resist!
Why You’ll Love this Recipe
The natural sweetness of acorn squash is so subtle and pairs so well with the other ingredients here. You’ll love this quick recipe:
- It only takes 35 minutes to make this cozy winter side dish. You know, it may just be my favorite way to prepare acorn squash!
- This recipe is gluten free, low carb and vegan. A great option to make if you are serving a lot of guests with different dietary restrictions or have dietary restrictions yourself.
- Roasted acorn squash is an easy recipe that anyone can make! If you know how to use a knife in the kitchen, then you can make this dish.
Ingredients
The ingredient list consists of just a few simple items, but man does it pack in the flavor. Here’s everything you’ll need to get this dish prepped and on the dinner table:
- acorn squash
- walnut oil or olive oil
- pomegranate seeds
- walnuts
- ground cinnamon
- almond butter
- pure maple syrup
Substitutions and Variations
I like to drizzle the sliced acorn squash with Walnut oil from La Tourangelle, but if you don’t have it, just substitute olive or avocado oil.
The maple almond butter is delicious, and the flavors totally bring out the nuttiness in the acorn squash. But if you have a nut allergy, simply substitute tahini or sunflower seed butter. Honey is also a great sub for maple syrup if you prefer.
How to Roast Acorn Squash
Want to make your life ONE THOUSAND TIMES easier? Then check out my video with tips to cut and roast acorn squash before you start. Then come back and follow these really easy step-by-step instructions to make the best acorn squash:
Microwave the squash for about a minute, then allow it to cool a bit if it’s too hot to touch. This makes it much easier for your knife to cut through and will save your hand from hurting later.
Stabilize the squash before you cut it because you definitely don’t want a knife through your palm. It’s a lot easier to do on its side, not stem-bottom)
Use a grapefruit spoon to scrape out the seeds and then drizzle with oil and bake for 25 minutes at 400F, turning once.
While it bakes, you can make this three ingredient maple almond butter sauce. Just stir the ingredients together in a small bowl with a spoon or fork until it’s smooth.
Once the squash is roasted, just plate it, and while it’s still warm, drizzle with the maple almond butter. Sprinkle a touch of cinnamon on top, then sprinkle with pomegranate seeds and crushed walnuts.
Trust me, you’re going to want to make this for your next holiday get-together! Plus, it’s truly one of the best things to make during the winter months. Embrace the yumminess of all squash varieties during the fall and winter!
How to Store Leftover Acorn Squash
Transfer leftovers to an airtight container and store in the fridge for up to 5 days. For best results, store the sliced squash separately from the maple butter and pomegranate seeds. The almond butter mixture will store well in the fridge for a few weeks, just warm it before serving.
You can also freeze leftover roasted acorn squash for up to 3 months in a freezer safe container.
What to Serve with Roasted Acorn Squash
Complete your holiday table with tasty sides like blood orange, fennel, and avocado salad, winter salad with pomegranate and avocado, bacon wrapped asparagus, and prosciutto pears with arugula salad. And of course, you can’t forget your roasted turkey or honey baked ham.
My holiday kombucha mocktail is always served around Thanksgiving and Christmas too. Or even serve this with some mulled wine or a ginger pear holiday mocktail. Really, this roasted squash will go well with all of your holiday favorites, whether it’s a classic main dish or an easy side dish.
Tips for Success
Make sure you’re set up for success with this easy roasted acorn squash recipe by following these few simple tips:
- The maple almond butter is a lot easier to mix if you let the ingredients come to room temperature or slightly warmer before you stir. I usually set it in a bowl just beside the stove while the squash cooks. The oven warms it nicely and keeps it warm until I’m ready to drizzle it on top.
- Don’t cut super thick slices, but don’t go to thin either. A good middle ground slice, cut with a sharp knife, will hold up well in the oven and still be tender once golden brown!
- Trim any soft spots off of the flesh of the squash before slicing. It will ensure that every slice tastes perfect!
FAQ
Nope! Just give the skin of the acorn squashes a really good wash and then slice it up. The skin will cook really tender and is easy to eat.
Acorn squash should be fork tender when fully cooked. So just test each slice and make sure that they’re all fork tender and that the outside is golden brown. Then you should be good to go!
More Healthier Holiday Recipes
- Dairy Free Mashed Potatoes
- Healthy Sweet Potato Casserole
- Holiday Cranberry Mocktail
- Mini Hassleback Potatoes
If you make this recipe, I’d love to see!
Take a photo and tag me on Instagram @cookathomemom, or upload it to the cookathomemom Facebook page!
Roasted Acorn Squash with Maple Almond Butter
Ingredients
- 1 acorn squash
- 2 tablespoons walnut oil or olive oil
- 1 pomegranate seeded
- 1/4 cup walnuts
Maple Tahini Drizzle
- 1/8 teaspoons cinnamon
- 2 tablespoons almond butter or tahini or sun butter
- 3 tablespoons maple syrup
Instructions
Roast the Squash
- Preheat your oven to 400°F (20°C).
- While it preheats, wash the acorn squash. Slice into ½-inch rounds, then into half moons. Scrape out the seeds with a grapefruit spoon.
- Drizzle with oil and turn to coat the squash on both sides.
- Bake for 22-25 minutes, turning once halfway through. They should be caramelized nicely but not too dark when they're ready. Watch closely near the end of cooktime to prevent burning.
Make the Maple Almond Butter and Prep the Toppings
- While the squash bakes, allow the maple syrup and almond butter to come to room temp or slightly warmer (I set them in a dish beside the stove as it's heating). Mix it together gently until creamy.
- De-seed the pomegranate and chop the walnuts.
Assemble and Serve
- Lay the squash on a platter and drizzle with maple almond butter and sprinkle with pomegranate seeds and chopped walnuts. Add an extra sprinkle of cinnamon (optional).
