Garlic Herb Roasted Acorn Squash

$- 2 medium acorn squashes, halved and seeds removed - 4 tablespoons olive oil - 4 cloves garlic, minced - 2 teaspoons dried thyme - 2 teaspoons dried rosemary - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons maple syrup (optional) - Fresh parsley, chopped (for garnish) Garlic herb roasted acorn squash starts with simple, fresh ingredients. First, choose two medium acorn squashes. Their sweet, nutty taste makes them perfect for roasting. Halve the squashes and remove the seeds. This step is easy with a spoon. Next, olive oil adds richness. Four tablespoons will coat the squash well. Garlic brings bold flavor. Use four cloves, minced for the best taste. Dried thyme and rosemary add depth. Each herb adds its unique aroma. Smoked paprika gives a warm, smoky note. A teaspoon is all you need. Salt and pepper enhance the flavors, so adjust to your taste. If you want sweetness, maple syrup is an option. Just two tablespoons will do. Finally, fresh parsley makes a lovely garnish. It adds color and freshness. With these ingredients ready, you'll create a dish that shines on any table. {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). This heat helps the squash cook evenly. 2. Cut the acorn squashes in half from top to bottom. Use a spoon to scoop out the seeds. 3. In a small bowl, mix together the olive oil, minced garlic, thyme, rosemary, smoked paprika, salt, and pepper. If you like sweetness, add maple syrup. 1. Brush the cut sides of the squash halves with the herb mix. Make sure to coat them well. 2. Place the squash cut side down on a baking sheet lined with parchment paper. 3. Roast in the oven for about 25-30 minutes. The squash should become tender and soft when poked with a fork. 4. Carefully flip the squash halves over. If you want, brush them with more herb mix. 5. Return them to the oven for an additional 10-15 minutes. Look for a slight caramelization on top. 1. Once done, remove the squash from the oven. Let it cool for about a minute. 2. Before serving, garnish with fresh chopped parsley. It adds a nice touch and flavor. To roast acorn squash perfectly, follow these tips. - Choose ripe squashes: Look for firm, heavy squashes with a rich green color. - Cut them evenly: Halve the squash straight down the middle to ensure even cooking. - Use parchment paper: Line your baking sheet to avoid sticking and for easy cleanup. - Check for doneness: Use a fork to test if the squash is soft enough when roasting. For more taste, try these ideas. - Add herbs: Fresh herbs like sage or basil can boost flavor. - Mix spices: Consider adding a dash of cayenne for heat or a sprinkle of cinnamon for warmth. - Use maple syrup: If you like sweetness, drizzle maple syrup over the squash before roasting. This adds a nice caramelized touch. - Garnish wisely: Fresh parsley not only brightens the dish but also adds a pop of color and flavor. Pro Tips Choosing the Right Squash: Look for acorn squashes that are firm and heavy for their size, with a deep green color and minimal blemishes for the best flavor and texture. Garlic Roasting Tip: For a milder garlic flavor, roast the minced garlic in the olive oil for a couple of minutes before mixing it with the herbs. This will mellow out the sharpness. Sweetness Adjustment: Feel free to adjust the amount of maple syrup based on your preference for sweetness. You can also substitute with honey or agave syrup for a different flavor profile. Presentation Matters: For an elegant presentation, serve the roasted acorn squash halves on a beautiful platter, garnished with fresh parsley and a drizzle of balsamic glaze for added color and flavor. {{image_2}} You can add a twist to your garlic herb roasted acorn squash. Here are two fun ideas: - Spicy garlic herb roasted squash: Add a kick by mixing a teaspoon of red pepper flakes into the herb blend. This will bring heat to the sweet squash. You can adjust the amount based on your spice preference. - Asian-inspired roasted acorn squash: Swap olive oil for sesame oil. Use soy sauce instead of salt. Add ginger and a sprinkle of sesame seeds for flavor. This blend gives a whole new taste that's exciting and unique. If you have special dietary needs, I have you covered. Here are some easy swaps: - Vegan substitutions: This recipe is already vegan-friendly. Just skip the maple syrup if you want. You can also use agave nectar for sweetness. - Gluten-free options: All the ingredients in this dish are gluten-free. Just ensure that any added sauces, like soy sauce, are gluten-free. This way, everyone can enjoy this tasty meal. Try these variations to keep your meals fresh and exciting! To store leftover garlic herb roasted acorn squash, let it cool first. Place it in an airtight container. It will stay fresh in the fridge for about three to five days. If you want to save it longer, you can freeze it. To properly freeze roasted acorn squash, slice it into pieces. Place the pieces in freezer bags. Remove as much air as possible before sealing. This way, it can last for up to three months. To reheat your squash in the oven, preheat it to 350°F (175°C). Place the squash on a baking sheet. Cover it with foil to keep it moist. Heat for 15 to 20 minutes, or until warmed through. If you're in a hurry, you can use the microwave. Place the squash on a microwave-safe plate. Cover it with a damp paper towel. Heat it in 30-second intervals until it’s hot. This method is quick and easy. Enjoy your tasty leftovers! How long does acorn squash last? Acorn squash can last about 1 to 2 weeks when stored in a cool, dry place. If you cut it, wrap it tightly in plastic wrap and store it in the fridge. It lasts about 3 to 5 days. Can I make this recipe ahead of time? Yes, you can prepare the acorn squash ahead of time. You can cut and season it, then store it in the fridge for up to 24 hours. Roast it when you're ready to serve. What’s the best way to cut acorn squash? To cut acorn squash, place it on a stable cutting board. Use a sharp knife to cut it in half from stem to bottom. Scoop out the seeds with a spoon. Always be careful, as the skin can be tough. Can I use other types of squash? Yes, you can use other types of squash like butternut or spaghetti squash. Each type has a unique taste and texture, but this garlic herb mix works well with them all. Is garlic herb roasted acorn squash healthy? Yes, garlic herb roasted acorn squash is healthy! It is low in calories and high in fiber. Acorn squash is rich in vitamins A and C, making it a nutritious choice. Calorie content and nutritional breakdown per serving One serving of garlic herb roasted acorn squash (1 half) contains about 150 calories. It has: - 6g fat - 24g carbohydrates - 3g protein - 4g fiber This breakdown helps you enjoy the dish while keeping track of your nutrition. Roasting acorn squash is simple and fun. You start with fresh ingredients, prep well, and follow the steps carefully. Remember, the right herbs and spices make it shine. Don’t shy away from experimenting with flavors or trying different squash types. Storing leftovers lets you enjoy this dish later. With these tips, you'll serve a warm, tasty dish that impresses everyone. Enjoy your cooking journey, and share your smiles over this delightful meal!$

Garlic Herb Roasted Acorn Squash

A deliciously roasted acorn squash seasoned with garlic and herbs.

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

2 medium acorn squashes, halved and seeds removed
4 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon smoked paprika
to taste salt and pepper
2 tablespoons maple syrup (optional, for sweetness)
to taste fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).
Cut the acorn squash in half vertically and scoop out the seeds using a spoon.
In a small bowl, mix together olive oil, minced garlic, thyme, rosemary, smoked paprika, salt, and pepper. If desired, add maple syrup for a touch of sweetness.
Brush the cut sides of the acorn squash halves generously with the herb mixture, ensuring it's well coated.
Place the squash halves cut side down on a baking sheet lined with parchment paper.
Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and easily pierced with a fork.
Remove from the oven and carefully flip the squash halves over. If desired, brush with a little more of the garlic herb mixture.
Return to the oven and roast for an additional 10-15 minutes until the tops are slightly caramelized and golden.
Once done, remove from the oven and let cool for a minute.
Garnish with fresh chopped parsley before serving.

Notes

Maple syrup is optional for added sweetness.

Keyword acorn squash, herb recipe, roasted vegetables