Roasted Acorn Squash Recipe with Rosemary and Garlic (2025)

FAQs

What flavors go with acorn squash? ›

This means it is complemented by the richness of butter, cream, cheese, or a generous coating of olive oil before roasting or baking. Like many winter squashes, acorn squash pairs well with a wide spectrum of flavors—sweet, spicy, and savory.

Unlike refined carb sources like white rice and white pasta, acorn squash is an excellent source of fiber, which slows digestion, helps regulate blood sugar levels, and promotes feelings of fullness ( 6 ).

Acorn squash has more carotenoids than any other food. Carotenoids are a powerful antioxidant that help fight inflammation and prevent cell damage.

Squash Companions

Researchers have found that squash grown with corn and beans actually have more visits from many predators than squash grown on its own. For best results, give corn a head start. Plant the beans and squash when corn seedlings are 4 to 6 inches tall.

Acorn squash is milder in taste and slightly more fibrous in texture than butternut squash: Its sweet, nutty flavor is additionally muted by the watery character of its flesh. Still, most recipes that call for acorn squash can be made with another members of the squash family, such as Hubbard or butternut.

Acorn Squash

Starchy vegetables like winter squash also provide fiber to help you poop. Acorn squash is a small winter squash with orange flesh; its exterior is typically green but can also be white or orange.

Kidney-friendly squashes include yellow crookneck, scallop, and spaghetti. Some that should be enjoyed on occasion in half serving sizes (due to their potassium content) include pumpkin, butternut, acorn, hubbard and zucchini.

Acorn squash is a starchy vegetable, meaning it's higher in carbs than non starchy ones, like broccoli and spinach. If you're watching your carbs, limit acorn squash to one cup or about 25% of your plate.

Place 1/2 tablespoon butter and ½ tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40-60 minutes, depending on the size of the squash, until tender when pierced with a small knife.

Is it better to roast butternut squash face up or down? I personally prefer to roast my butternut squash with the cut-side-up. In my opinion, roasting it cut-side-up allows for the butternut squash to caramelize, rather than just steam and cook.

How to tell when acorn squash is done cooking? ›

You'll know when the squash is done when you can easily insert a fork in the flesh. You want it tender, yet not mushy. If the squash is already cut in half, you can easily test if it is done by sticking a fork in the flesh of the squash. If it's fork-tender, it's done cooking and ready to eat.

Broccoli: Cruciferous vegetables such as broccoli, cauliflower, Brussels sprouts, cabbage, arugula and kale are rich in sulforaphane, an antioxidant that helps decrease inflammation. They also contain soluble fiber, which keeps digestion on track.

1. Butternut Squash. One of the most popular varieties of squash, it can be use in so many ways. It's one of the most rich in Vitamin A, boasting about 100% of the recommended daily value per cup, in the antioxidant form of beta-carotene.

It is an outstanding source of vitamin C, selenium, folate, dietary fibre, magnesium, and potassium. Acorn squash skin consists of carbohydrates that are not easily digestible. Thus, consuming at least ½ a cup per day or at least 7 cups per week is handy for a healthy diet.

It has a sweet, nutty flavor. Acorn squash is a type of winter squash. Other types of winter squash include butternut, kabocha, delicata and spaghetti squash. All except spaghetti squash can be interchanged in recipes.

Table Ace Acorn Squash is well-known as the best tasting acorn squash on the market.