Roasted Squash Recipes

Roasted Squash Recipes

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  • Prep Time


  • Total Time


  • Servings



  • 1

    Butternut or Acorn Squash

  • Salt

  • Olive Oil

  • Variation from Food 52:

  • Roasted Acorn Squash with Maple and Red Pepper Flakes:

  • 1

    medium acorn squash, cored and cut into wedges

  • 2

    tablespoons olive oil

  • ¼

    cup (scant) maple syrup

  • pinch salt

  • red pepper flakes (to your desired spiciness; I like a good hit)


Slice in half crosswise, remove the seeds, and season the cavity generously with salt and olive oil. Roast in halves or thick slices at 375 degrees until a paring knife runs easily through. (Timing will depend on the size and shape.) Top with one of the topping ideas: Kale quickly sautéed with garlic and chile + poached egg + black pepper + Pecorino Roasted peanuts + chaat masala + fresh cilantro leaves + a squeeze of fresh lime Candied bacon and pecans + fennel fronds Variation: 1. Preheat oven to 400° F. 2. Toss the squash wedges in a large bowl with olive oil and maple syrup. 3. Spread into one layer on a baking sheet, and then sprinkle with salt and red pepper flakes. Roast for 40 to 50 minutes or until squash is cooked through.


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