Best 8 Roasted Acorn Squash Shallots And Rosemary Recipes

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Roasted Acorn Squash with Shallots and Rosemary: A Symphony of Fall Flavors

As the autumn leaves paint the world in vibrant hues, it's time to embrace the bounty of seasonal produce. Among the stars of the fall harvest is the acorn squash, a versatile vegetable with a sweet, nutty flavor that pairs perfectly with the earthy notes of rosemary and the subtle sharpness of shallots. This roasted acorn squash recipe elevates these ingredients to create a delectable side dish or vegetarian main course that will warm your senses and nourish your soul. With its crispy-tender exterior, creamy-sweet interior, and aromatic herb infusion, this dish is a symphony of fall flavors that will leave you craving more. Alongside the main recipe, you'll also find variations that showcase the versatility of roasted acorn squash. From a savory stuffing to a sweet and tangy glaze, these recipes offer endless possibilities for exploring the culinary delights of this autumnal gem.

Here are our top 8 tried and tested recipes!

PARMESAN ROASTED ACORN SQUASH



Parmesan Roasted Acorn Squash image

Very simple but satisfying way to make acorn squash. This is also good with delicata squash.

Provided by stephtaylor

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 (2 pound) acorn squash - halved lengthwise, seeded, and cut into 3/4-inch slices
¼ cup grated Parmesan cheese
8 sprigs fresh thyme
2 tablespoons olive oil
½ teaspoon kosher salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
  • Roast in preheated oven until golden brown and tender, 25 to 30 minutes.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 12.3 g, Cholesterol 4.4 mg, Fat 8.3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 320.1 mg, Sugar 2.5 g

MAPLE-ROASTED ACORN SQUASH



Maple-Roasted Acorn Squash image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

3 acorn squash, unpeeled, halved through the stem, and seeded
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
  • Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.

ROASTED ACORN SQUASHES WITH ROSEMARY



Roasted Acorn Squashes with Rosemary image

A delicious side for your Thanksgiving turkey, especially our Roasted Dry-Brined Turkey with Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
2 tablespoons light-brown sugar
1 tablespoon coarsely chopped fresh rosemary
4 small acorn squashes (1 pound each), cut into 2-inch-thick wedges and seeded
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. Mix oil, sugar, and rosemary in a small bowl. Arrange squash wedges in a single layer, cut side up, on a rimmed baking sheet. Rub rosemary-sugar mixture onto squash wedges, and season with salt and pepper. Roast, rotating sheet halfway through, until edges are golden brown and wedges are tender when pierced with the tip of a knife, 35 to 40 minutes. Serve warm.

ROASTED ACORN SQUASH, SHALLOTS, AND ROSEMARY



Roasted Acorn Squash, Shallots, and Rosemary image

Look for squash with smooth skins and no soft spots or blemishes. They should also feel heavy for their size.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 55m

Number Of Ingredients 7

2 whole acorn squash (about 2 pounds each)
8 shallots, peeled, root ends intact (separate into lobes, if large)
6 small sprigs fresh rosemary
3 tablespoons olive oil
1/4 cup balsamic vinegar
2 teaspoons coarse salt
1/2 teaspoon ground pepper

Steps:

  • Preheat oven to 450 degrees. Halve each squash lengthwise. Scoop out and discard seeds. Carefully cut each half into four wedges.
  • On a rimmed baking sheet, combine squash with shallots, fresh rosemary, olive oil, and balsamic vinegar. Season with salt and pepper; toss well to coat, and spread in a single layer.
  • Roast, turning squash halfway through, until browned and tender, 35 to 40 minutes.

Nutrition Facts : Calories 146 g, Fat 7 g, Fiber 2 g, Protein 2 g

SWEET ROASTED ROSEMARY ACORN SQUASH WEDGES



Sweet Roasted Rosemary Acorn Squash Wedges image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 6

2 acorn squash
Salt
1 stick butter
1/2 cup brown sugar (firmly packed)
2 tablespoons minced fresh rosemary
1/4 teaspoon chili powder

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the acorn squash in half from top to bottom using a sharp knife. Use a spoon to scrape out the stuff inside. Cut each half into 4 equal wedges, and then place the wedges, skin-side down, in a baking dish. Sprinkle lightly with salt.
  • Combine the butter, brown sugar, salt, rosemary and chili powder in a bowl and mix into a paste. Smear the paste all over the squash.
  • Roast in the oven for 20 minutes. Then baste with the butter mixture from the bottom of the pan and return to the oven for another 20 minutes.
  • Serve in the baking dish, drizzling more sauce at the end. Yummy!

ROASTED SQUASH, POTATOES, SHALLOTS & HERBS



Roasted Squash, Potatoes, Shallots & Herbs image

This is wonderful, healthy, warming dish for these cold months. I've also added Sweet potatoes, parsnips, carrots and pearl onions. You can mix and match any root veggie you like.

Provided by Rita1652

Categories     Yam/Sweet Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 unpeeled butternut squash, seeded and cut in 12 pieces (about 1-1/2 lb)
2 lbs unpeeled whole baby potatoes, washed or 2 lbs fingerling potatoes, are good too
12 large shallots, peeled
5 garlic cloves, sliced
1/4 cup olive oil (more or less to taste and diet)
1 sprig rosemary
3 leaves fresh sage
1 sprig thyme

Steps:

  • Preheat oven to 425°F.
  • Combine squash, potatoes shallots and garlic in large shallow baking pan.
  • Drizzle with oil.
  • Salt and pepper to taste.
  • Top with herbs.
  • Bake 45-50 minutes, turning once after vegetables are browned on one side.
  • The skins of the potatoes and squash have lots of fiber and vitamins so I leave them on you can remove them if you want.
  • Season with salt and pepper if desired.

Nutrition Facts : Calories 227.4, Fat 7, SaturatedFat 1, Sodium 16.5, Carbohydrate 40.1, Fiber 5.6, Sugar 4.5, Protein 4.2

ROASTED ACORN SQUASH



Roasted Acorn Squash image

If small acorn squashes are unavailable, use larger ones and cut them into wedges.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 4

2 small acorn squashes, quartered and seeded
Canola oil, for baking sheet
1 teaspoon coarse salt
2 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 400 degrees. Put squash pieces, skin sides down, on a lightly oiled rimmed baking sheet. Sprinkle with salt. Bake squashes until tender when pierced with a fork, about 40 minutes. Remove from oven, and brush each slice with butter. Keep warm until serving.

ROASTED ACORN SQUASH WITH SHALLOTS AND ROSEMARY



Roasted Acorn Squash With Shallots and Rosemary image

Make and share this Roasted Acorn Squash With Shallots and Rosemary recipe from Food.com.

Provided by LizzieBug

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

2 acorn squash, seeded and cut into 8 wedges
8 shallots, peeled and separated into lobes if large
6 small fresh rosemary sprigs
3 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
2 teaspoons coarse salt
1/2 teaspoon fresh ground pepper

Steps:

  • Preheat oven to 450°F.
  • Combine all ingredients on a large, rimmed baking sheet.
  • Toss well to coat and spread in a single layer.
  • Roast, stirring once halfway through, until the squash is browned and tender, 35-40 minutes.

Nutrition Facts : Calories 136.8, Fat 6.9, SaturatedFat 1, Sodium 782.9, Carbohydrate 19.6, Fiber 2.2, Protein 1.8

Tips:

  • Choose small to medium-sized acorn squash, as they are easier to handle and cook more evenly.
  • Use a sharp knife to cut the squash. This will help to prevent the squash from splitting or breaking.
  • Scoop out the seeds and pulp from the squash using a spoon. Be careful not to cut too deeply into the flesh of the squash.
  • Toss the squash, shallots, and rosemary with olive oil, salt, and pepper. This will help to evenly coat the vegetables and ensure that they are well-seasoned.
  • Roast the vegetables at a high temperature until they are tender and slightly browned. This will bring out the natural sweetness of the squash and shallots.
  • Serve the roasted acorn squash, shallots, and rosemary immediately. They can be enjoyed as a side dish or as a main course.

Conclusion:

Roasted acorn squash, shallots, and rosemary is a simple but flavorful dish that is perfect for a fall or winter meal. The squash is naturally sweet and creamy, while the shallots and rosemary add a bit of savory and herbaceous flavor. This dish is also very easy to make, and it can be roasted in the oven or on the grill. Whether you are serving it as a side dish or as a main course, roasted acorn squash, shallots, and rosemary is sure to be a hit.

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