Description
A simple and flavorful roasted acorn squash recipe featuring a touch of Chinese five spice and olive oil, perfect as a healthy side dish with tender, caramelized squash quarters.
Ingredients
Scale
Ingredients
- 2 acorn squash
- 1 tablespoon olive oil
- 1 teaspoon Chinese five spice powder
- 1/2 teaspoon sea salt
Instructions
- Preheat the Oven: Heat the oven to 375 degrees Fahrenheit to prepare it for roasting the squash evenly.
- Prepare the Squash: Cut each acorn squash in half and scoop out the seeds and stringy bits. Then quarter each half to create manageable pieces for roasting.
- Season the Squash: Place the squash quarters in a 9×13 baking dish or on a parchment-lined baking sheet. Brush them evenly with olive oil, then sprinkle the Chinese five spice powder and sea salt over the top for a balanced flavor.
- Roast the Squash: Roast the squash in the oven for 50 to 60 minutes, until the flesh is caramelized and tender enough to be easily pierced with a fork.
- Serve or Store: Enjoy the roasted squash immediately or store it in the refrigerator for up to 3 days for later use.
Notes
- You can save the scooped-out seeds to roast separately for a crunchy snack.
- Adjust the five spice powder amount to your taste preference for spiciness.
- Use parchment paper to avoid sticking and make cleanup easier.
- Roasted squash can be reheated in the oven or microwave gently to preserve texture.
