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Roasted Acorn Squash with Orange Oil


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  • 1 T freshly grated orange zest
  • 2 T EVOO
  • 1 large acorn squash (about 1 1/2 lbs)
  • 1/3 c fresh orange juice
  • 1/4 t kosher salt, plus more to taste
  • 1/8 t fresh ground black pepper, plus more to taste
  • 2 small sprigs fresh thyme, stems removed


Servings 6


Step 1

Preheat oven to 375. In a small bowl, whisk together orange zest and 1 T EVOO, until well combined; set aside.

Cut squash in half horizontally through its center. Scrape out seeds with a spoon and discard. Set each half cut-side down and slice into 1/2-in thick half-moons. Add to a large bowl and combine with remaining EVOO, OJ, salt, pepper and thyme. Toss to coat.

Arrange squash, skin-side down, in 2 or 3 layers inside a 9 or 10-in pie plate. Top with any juice remaining in mixing bowl. Cover with foil and bake 30 mins or until squash is fork-tender. Remove from oven and drizzle or brush hot squash with reserved olive oil mixture. Season with additional salt and pepper to taste, if desired. Serve immediately.


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