Roasted Acorn Squash


This roasted acorn squash recipe is a delicious late summer or fall dish that goes well with brown rice.

Prep Time:
15 mins
Cook Time:
1 hrs 10 mins
Total Time:
1 hrs 25 mins


  • 2 medium acorn squash

  • 3 tablespoons butter

  • 2 onions, thinly sliced

  • 3 cloves garlic, minced

  • 1 teaspoon ground coriander seed

  • ½ teaspoon freshly grated nutmeg

  • ½ teaspoon salt

  • freshly ground black pepper


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Cut acorn squash in half; roast cut-side up on a baking sheet for 50 minutes or until flesh is just tender. Let squash cool for 20 minutes.

  3. Meanwhile, melt butter in a large skillet over medium heat; add onions and sauté, stirring occasionally, for 10 minutes or until browned at the edges. Mix in garlic, coriander, and nutmeg. Cook mixture 2 minutes more; remove the pan from heat.

  4. Spoon seeds and stringy middle out of squash; discard these. Spoon out flesh; chop into pieces and add to onion mixture; discard skins. Heat and stir squash mixture; season with salt and pepper. Serve hot.

Nutrition Facts (per serving)

192 Calories
9g Fat
29g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 192
% Daily Value *
Total Fat 9g 12%
Saturated Fat 6g 28%
Cholesterol 23mg 8%
Sodium 361mg 16%
Total Carbohydrate 29g 10%
Dietary Fiber 5g 16%
Total Sugars 7g
Protein 3g
Vitamin C 29mg 143%
Calcium 95mg 7%
Iron 2mg 9%
Potassium 841mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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