Need holiday cooking inspiration? We asked our Nutrition team for their favorite healthy, seasonal recipes, and they delivered! Next up we have a recipe for delicious, roasted acorn squash. We see a lot of squash in our warehouse this time of year, and it can be hard to know what to do with all the different kinds! This sweet and savory recipe is approved by acorn squash experts and skeptics alike.

Sofia Villagomez, Nutrition and Wellness Program SupervisorFrom Sofia Villagomez, Nutrition and Wellness Program Supervisor:

Acorn squash is a small squash in the shape of – you guessed it – an acorn and can be mixed shades of green and orange. If you are unfamiliar with them they can be intimidating! But this recipe is one of my favorites and was recently approved by my partner who had never had acorn squash before.

Roasted Acorn Squash

roasted acorn squash

Ingredients

Roasted acorn squash:

  • 1 acorn squash
  • ½ tablespoon oil or butter (dairy or vegan) left out to soften
  • 1 tablespoon brown sugar
  • Raisins (optional)

Suggested pairing:

  • 1 cup rice of your choice (we recommend a wild rice blend)
  • 2 cups water or broth
  • ½ tablespoon oil or butter
  • Preferred rice seasoning

Directions

  1. Preheat oven to 400 decrees. Carefully slice the squash in half with a chefs knife by putting the wider stem side on your cutting board to keep it stable while you cut. Slice all the way around until you have two equal halves of squash
  2. With a large spoon (metal recommended) scrape out the insides of the squash to remove the seeds and stringy parts. Seeds can be washed and roasted, planted, or composted.
  3. Once the squash halves are clean rub the softened/melted butter oil on each squash half and dust with the brown sugar evenly. If the butter/oil and sugar pool in the center of the squash half that is fine. Add as many raisins as you like to the center of each squash.
  4. Place the squash halves cut side up on a baking dish and roast for 45 minutes. Squash are done when easily pierced by a fork. Be careful handling them while hot.
  5. While the squash are roasting we suggest cooking some rice of your choice to also pair with the squash. Rinse 1 cup rice and then combine with 2 cups water and ½ tablespoon of oil or butter and cook according to package recommendations. Wild rice pairs really well with this dish but you can choose whichever you prefer.
  6. When squash and rice are both cooked you can either scrape the squash out of it’s shell or serve rice inside the squash halves and eat out of them directly.