Easy Healthy Roasted Acorn Squash

Fall sides can be simple and tasty!  This healthy roasted acorn squash takes only 5 minutes to prep and it’s naturally sweet with only a hint of brown sugar. This easy side is sure to be the star of the meal!

Hi friends!

It’s been a couple of heavy days on the blog… thank you again for your support with the post about my Mom and yesterday’s post about my friend Melanie.  I can’t say it enough– you guys are the best.

Now let’s turn to some fall foodie fun! 🙂

Healthy Roasted Acorn Squash

I’ve been trying to embrace more of fall this year… hiking in the brisk weather & exploring fall flowers at the Biltmore Estate gardens.

Fall is growing on me.

I’m even branching out and trying new fall vegetables.  I eat so much fresh, seasonal fruit and vegetables in the summer and I feel like I miss that this time of year.

Acorn Squash is not completely new to me…. but I have to admit the times I made it before involved lots of butter and lots of brown sugar.  There is a time and place for butter and sugar (hello Thanksgiving!) but for my day to day meals I prefer something a little healthier.

So I decided to health-ify this classic fall dish… Healthy Baked Acorn Squash.

Why You’ll Love This Roasted Acorn Squash

This is a healthy take on acorn squash. No butter is involved, instead, I use coconut oil. Only a tiny bit of brown sugar is added, or you can omit it if you prefer, so you can feel good about eating this dish regularly!

Ingredients in Roasted Acorn Squash

• Acorn squash: Peak season for acorn squash is early fall through winter.
• Coconut oil: I substitute coconut oil for butter in this recipe.
• Cinnamon: Cinnamon and nutmeg add a nice touch of flavor to the squash.
• Nutmeg
• Brown sugar: Brown sugar brings out the flavor and adds a little sweetness. You can substitute maple syrup or omit completely if you prefer.

How to Make Roasted Acorn Squash

1. Preheat your oven to 375 F.
2. Brush the melted coconut oil onto the acorn squash halves.
3. Sprinkle with brown sugar, cinnamon, and nutmeg.
4. Place the squash in a 9×9 casserole dish. Put 1/2 cup of water in the bottom of the pan. Cover with foil.
5. Cook for 40 minutes and remove the foil.
6. Cook uncovered for 15 more minutes.

How do you know when acorn squash is done?

The squash is done cooking when it’s tender. If you can easily pierce it with a fork, and the flesh separates into spaghetti-like strands, then it’s done cooking.

Can you eat the skin of acorn squash?

You may be surprised to hear this, but you actually can eat the skin of acorn squash! And it’s really tasty! Once roasted, the skin becomes really soft and tender, making it easy to eat.

Tips for Making Healthy Roasted Acorn Squash

• The hardest part of the entire recipe is cutting this baby in half.  You can nuke it for a minute or two to help out and use a very sharp knife. Obviously keep your fingers completely away.

And with food like this, you might convince me to jump over to team fall.  But just don’t make me think about winter yet, ok?

Enjoy!

More Squash Recipes You’ll Love

• Crock Pot Butternut Squash Soup
• Farro, Mushroom, Cranberry & Walnut Stuffed Acorn Squash
• Wheat Berry & Kale Stuffed Patty Pan Squash
• Roasted Butternut Squash
• Sauteed Kale and Butternut Squash
• Southwest Stuffed Spaghetti Squash

If you make this recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Easy Healthy Baked Acorn Squash

Fall sides can be simple and tasty!  This healthy roasted acorn squash takes only 5 minutes to prep and it's naturally sweet with only a hint of brown sugar. This easy side is sure to be the star of the meal!

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 55 mins

Total Time 1 hr

Course Side Dish

Cuisine American

Servings 2 people

Ingredients

  

1x2x3x

• 1 acorn squash, cut in half
• 1/2 teaspoon coconut oil, melted
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon brown sugar, optional- can sub maple syrup or leave off

Instructions

 

• Preheat oven to 375 degrees.
• Brush the coconut oil over all sides of the acorn squash.
• Sprinkle with the brown sugar, cinnamon and nutmeg.
• Place in a 9x9 casserole dish. Put 1/2 cup of water in the bottom on the pan. Cover with foil.
• Cook for 40 minutes and remove the foil.
• Cook uncovered for the remaining 15 minutes.

Notes

• You can omit the sugar altogether as well! This small amount brings out the flavor!
• The hardest part of the entire recipe is cutting this baby in half.  You can nuke it for a minute or two to help out and use a very sharp knife. Obviously keep your fingers completely away.

Keyword acorn squash, autumn, healthy, squash, vegetarian

Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

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