Garlic Herb Roasted Acorn Squash

$- Acorn squash: You need 2 acorn squashes. Cut them in half and remove the seeds. This helps the squash cook evenly. - Olive oil: Use 4 tablespoons of olive oil. It adds richness and helps the flavors blend. - Fresh herbs: You’ll need 2 teaspoons of fresh thyme and 2 teaspoons of fresh rosemary. These herbs make the dish fragrant and tasty. - Garlic: Use 4 cloves of minced garlic. It brings a strong flavor that pairs well with the squash. - Optional ingredients: You can add 1 teaspoon of maple syrup for sweetness and grated Parmesan cheese for a savory finish. This adds extra layers of flavor. - Seasoning: Don’t forget salt and pepper to taste. They enhance all the other flavors in the dish. {{ingredient_image_1}} Preheating the oven: First, preheat your oven to 400°F (200°C). This step is key. A hot oven helps the squash roast evenly, creating a tender inside and caramelized outside. Preparing the acorn squash: Next, take your two acorn squashes. Cut each one in half from top to bottom. Use a spoon to scoop out the seeds. You can keep the seeds to roast later. They make a great snack! Combining oil, garlic, herbs, and spices: In a small bowl, mix 4 tablespoons of olive oil with 4 minced garlic cloves. Add 2 teaspoons of fresh thyme and 2 teaspoons of fresh rosemary. Then include 1 teaspoon of maple syrup, salt, and pepper to taste. Stir it all together until well mixed. Tips for ensuring even flavor distribution: When you brush the mixture on the squash, make sure you cover the cut sides well. Try to get some garlic pieces into the squash's cavity. This way, every bite will burst with flavor. Proper placement on baking sheet: Place the squash halves cut side down on a baking sheet lined with parchment paper. This helps them roast perfectly and not stick. Roasting time and flipping guidance: Roast in the oven for 25 to 30 minutes. Use a fork to check if they are tender. Flip the squash halfway through roasting to make sure they cook evenly. If you’re using Parmesan cheese, sprinkle it on top in the last 5 minutes. It will melt and brown nicely, adding great flavor. To check for doneness, pierce the squash with a fork. If it goes in easily, it’s done. You want a tender texture, not mushy. Timing is key. Roast for 25 to 30 minutes at 400°F (200°C). Flipping the squash halfway through cooking helps it roast evenly. Use tongs to turn them cut side up. This way, the garlic herb mix can soak in. It also prevents burning on one side. Feel free to change the garlic herb mixture. Try adding some fresh parsley or sage for a new taste. You could also use garlic powder if you're short on fresh garlic. Don't hesitate to mix in some red pepper flakes for heat. For toppings, grated Parmesan cheese adds a rich flavor. Sprinkle it on during the last five minutes of roasting. You can also add pomegranate seeds for a burst of sweetness and color. These toppings make the dish visually appealing and tasty! Pro Tips Choose the right squash: Look for acorn squashes that are firm and heavy for their size, with a dark green color for the best flavor. Enhance the flavor: For an extra kick, consider adding a pinch of cayenne pepper or chili flakes to the garlic herb mixture. Perfect roasting: Ensure even cooking by flipping the squash halfway through roasting, which helps them caramelize nicely. Serving suggestion: Drizzle with balsamic glaze or honey before serving for an added layer of sweetness and depth of flavor. {{image_2}} You can easily switch up the taste of garlic herb roasted acorn squash. One fun way is to add sweetness with honey or brown sugar. Just drizzle a little over the squash before roasting. This makes the dish caramelized and extra delicious. Another great idea is to go for a savory twist. Adding balsamic vinegar brings out a rich flavor that pairs well with the herbs. Just mix it into your garlic herb sauce. You will get a tangy and bold taste that surprises your guests. If you want to cook your acorn squash differently, try an air fryer or a grill. An air fryer cooks the squash faster, usually in about 20 minutes. The result is crispy on the outside and tender on the inside. Grilling gives the squash a smoky flavor. Cut the squash into wedges for the grill, and cook them for about 15 minutes. You’ll want to flip them halfway through. Both methods are fun, and the flavors will change based on how you cook them. To store leftover roasted acorn squash, let it cool completely. Place it in an airtight container. This keeps moisture in and flavors fresh. You can also wrap it tightly in plastic wrap. Properly stored, it lasts in the fridge for about 3 to 5 days. To reheat, use an oven for the best results. Preheat the oven to 350°F (175°C). Place the squash on a baking sheet and cover it with foil. Heat for about 10 to 15 minutes. This method helps keep the squash tender and flavorful. You can also use a microwave. Place it on a microwave-safe plate and heat it in short bursts. As for freezing, yes, you can freeze roasted acorn squash! Slice it into portions and place them in freezer bags. Remove as much air as possible. It keeps well for about 3 months. When you're ready to eat, thaw in the fridge overnight before reheating. Can I use other types of squash? Yes, you can use other squash types. Butternut and spaghetti squash work well. They have different flavors but roast nicely. Adjust the cooking time based on the squash size. How do I know when acorn squash is ripe? Look for a firm skin with a deep green color. The skin should be hard, not soft. A ripe acorn squash feels heavy for its size. Check for a few blemishes; that is normal. What can I serve with garlic herb roasted acorn squash? This dish pairs well with grains like quinoa or rice. You can also serve it with roasted chicken or fish. For a vegetarian meal, add a salad for freshness. This blog post covered everything about making garlic herb roasted acorn squash. You learned about the main ingredients, like acorn squash and olive oil, plus the role of fresh herbs. I shared step-by-step instructions and helpful tips for perfect roasting. We explored flavor variations and proper storage methods for leftovers. Remember, this dish brings out rich flavors and keeps well for later. Enjoy experimenting with seasonings and different cooking methods. You'll love every bite of this delicious, healthy meal.$

Garlic Herb Roasted Acorn Squash

A deliciously roasted acorn squash infused with garlic and herbs, perfect as a side dish.

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Prep Time 10

Cook Time 30

Total Time 40

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

2 whole acorn squashes, halved and seeds removed
4 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
1 teaspoon maple syrup
to taste salt and pepper
optional grated Parmesan cheese for topping

Instructions

Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half and scoop out the seeds. You can reserve the seeds for roasting later if desired.
In a small bowl, mix together the olive oil, minced garlic, thyme, rosemary, maple syrup, salt, and pepper until well combined.
Brush the cut sides of the acorn squash halves generously with the garlic herb mixture. Make sure to get some garlic pieces into the squash cavity for maximum flavor.
Place the squash halves cut side down on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, or until the squash is tender when pierced with a fork. Flip the squash halfway through roasting to ensure even cooking.
If using, sprinkle freshly grated Parmesan cheese on top during the last 5 minutes of roasting, allowing it to melt and brown slightly.
Once done, remove from the oven and let cool slightly before serving.

Notes

Serve each acorn squash half on a plate, drizzled with extra olive oil and garnished with fresh herbs. For a pop of color, add pomegranate seeds on top.

Keyword acorn squash, herb recipe, roasted vegetables