Day 212: Acorn Squash Roasted Face Up ♥

Just simple acorn squash, adorned with nothing more than salt and pepper, then roasted.

And ohhhhh so good in a homespun kind of way.

Only the knife work is tricky. Tonight I tried the microwave trick to soften the flesh a bit before slicing open the squash. Maybe more than 2 minutes is needed? It didn't seem to make a difference.

Usually, the timing is NOT tricky, an hour at 400F. Tonight it proved to be. I'm learning that:
  • A pizza stone can really mess up heat distribution; since the flame is coming from the bottom of the oven, now I'm experimenting with moving it from the bottom to the top
  • Cooking squash cut-side down (only if no butter or brown sugar is involved, of course) seems to cook the flesh more evenly and creates crispy caramelized edges -- to check for sure, I'll try a side-by-side comparison some time soon.


~ more winter squash recipes ~
~ more roasted vegetable recipes ~

Hands-on time: 5 minutes
Time to table: 65 minutes
Serves 4

2 acorn squashes
Olive oil
Salt & pepper

Preheat oven to 400F.

Wash the squashes, then slice in half cross-ways. Scoop out the seeds and membrane gunk and discard (or wash/roast/saute the seeds). Rub the skin with olive oil. Sprinkle the flesh with salt and pepper and place cut-side down on a baking sheet. Place in the oven for 60 minutes plus whatever preheating time remains.

Per Serving: 86 Cal (2% from Fat, 7% from Protein, 91% from Carb); 2 g Protein; 0 g Tot Fat; 0 g Sat Fat; 22 g Carb; 3 g Fiber; 71 mg Calcium; 2 mg Iron; 6 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.