vegetables
Savory Roasted Acorn Squash
This Savory Roasted Acorn Squash is a cozy, earthy side dish that brings out the natural sweetness and nuttiness of acorn squash while balancing it with warm spices and aromatic herbs. The wedges roast beautifully in the oven, developing caramelized golden edges and a soft interior infused with garlic, smoked paprika, thyme, and a hint of cumin. A drizzle of olive oil helps everything crisp up, creating a simple yet deeply flavorful dish perfect for fall meals, roasted meats, hearty grain bowls, or a RizzieFarms garden-to-table dinner. Elegant, easy, and packed with rustic comfort.
Ingredients
Roasted Squash
- 1 acorn squash
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried thyme or rosemary
- 1/2 teaspoon ground cumin (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep the oven and squash Preheat the oven to **400°F**. Wash **1 acorn squash**, slice it in half lengthwise, scoop out the seeds, and cut into 1-inch thick half-moon wedges.
- Season the squash Place the squash wedges in a bowl and drizzle with **2 tablespoons olive oil**. Sprinkle with **1 teaspoon garlic powder**, **1 teaspoon smoked paprika**, **1 teaspoon dried thyme or rosemary**, **1/2 teaspoon ground cumin** (optional), plus **salt** and **black pepper** to taste. Toss well to fully coat.
- Arrange and roast Spread the seasoned squash wedges in a single layer on a parchment-lined baking sheet. Roast for **30–40 minutes**, flipping halfway through, until caramelized, golden, and fork-tender.
- Serve Serve warm as a savory side dish. Add chopped parsley or grated Parmesan if desired.
Notes
- For extra crisp edges, increase oven temperature to 425°F for the last 5 minutes.
- Save the seeds and roast separately with salt and paprika for a crunchy snack.
- Pairs wonderfully with roasted chicken, pork chops, quinoa bowls, and fall harvest meals.