Adventures in Healthier Eating with 2 Kids and a Picky Husband

Acorn Squash with Carrots and Roasted Seeds

3 WWPP Posted by 6 years ago 16 Comments

PLEASE tell me this sounds yummy because sometimes the boys drive me CRAZY!

They were not into roasted winter squash at ALL. Ryan loved the carrots and the seeds. The husband stuck with only carrots, barely. Neither liked the soft texture of the squash.

Acorn Squash with Carrots and Roasted SeedsIt’s still a winning dish in my book. I WILL be making it again so they are gonna have to deal. ;)

Here’s what I did….

  • 1 Acorn Squash
  • About 5 Chopped Carrots
  • 5 sprigs each of fresh Rosemary and Thyme (a sprinkle each of dry would work too)
  • 2 tsp olive oil
  • Kosher Salt

Preheat the oven to 425 degrees.

Cut the squash in half and allow cheesy kids a fun photo op.

Acorn Squash with Carrots and Roasted Seeds - step 1

Scoop out the seeds and place in a strainer. Separate the pulp from the seeds and rinse.

Acorn Squash with Carrots and Roasted Seeds - step 2

Cut the squash in about 1/2 inch chunks. (note: baby got tired of watching us have all the fun)

Lay the seeds on a aluminum lined cookie sheet sprayed with non-stick cooking spray. Spray the tops and sprinkle with kosher salt. Roast for about 10 minutes.

Acorn Squash with Carrots and Roasted Seeds - the seeds

While the seeds are cooking, prepare the carrots.

Acorn Squash with Carrots and Roasted Seeds - the carrots

Cut them in about 1/2 inch chunks.

By this time the seeds should be done.

Acorn Squash with Carrots and Roasted Seeds - seeds sone

Remove the seeds from the cookie sheet but don’t throw out the aluminum foil. We are going to reuse it.

Put the squash, carrots, olive oil and herbs in a large bowl…

Acorn Squash with Carrots and Roasted Seeds - finished

toss and put on the cookies sheet. Sprinkle with kosher salt and roast for about 25-35 minutes until the squash is soft.

Serve by sprinkling the toasted seeds on top. It’s adds a fun crunch and ups the presentation!

Note: Only add the seeds right before serving. If they sit on the warm squash too long they will loose their crunch and start to soften.

Approx Nutritional Information per serving
Servings Amt per Serving
6 About a cup – pictured above
Calories Fat Fiber WWPs
105 4g 3g old: 2 new: 3
Sugar Sat Fat Carbs Protein
2g 1g 17g 3g

See other recipes using: acorn squash, carrots

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There are 16 comments so far. Join in on the conversation.


    September 23, 2011

    okay, I LOVE winter squash and acorn in particular, and that looks FABULOUS. I love the idea of adding in the roasted seeds. But my question... do you eat the skin? I always peel it off before I cook the squash together with other ingredients or stuff it, and scoop it out of the shell as I eat..........


    September 23, 2011

    Looks great! Love the addition of the seeds!


    September 23, 2011

    You CAN eat the skin. I decided to try it to save time and it got so soft I barely noticed it!


    September 23, 2011

    I think that looks amazing! I've never cooked with acorn squash, but you have definitely inspired me! I think my husband would totally eat it. My son on the other hand, would probably pick at it, lol. I'm the cook in the house and the rule is to always be happy with whatever the cook puts in front of you and say thank-you!;-) I would totally eat that up! Looks so warm, refreshing and healthy all at the same time! Love it Roni, as usual;-)


    September 23, 2011

    It looks amazing and I'd probably like it but I just realized that I don't like Acorn squash, however butternut squash and me really get along.


    September 23, 2011

    I want some brussel sprouts now. and dinner...


    September 23, 2011

    I am not ready for winter vegetables, that just feels like admitting defeat too soon. But otherwise, your recipe looks yummy!


    September 23, 2011

    It looks delicious and I will be making this. I absolutely LOVE pumpkin seeds...don't know why I hadn't thought of acorn squash seeds as well. Butternut squash would be yummy too!


    September 24, 2011

    Roni.....this is yummy. I made a huge pan of roasted veggies last night. My gang got together last night for lasagna, garlic bread and the veggies which I thought were the best part:) No one else seem to be quite as excited....anyways, my combination was zucchini, butternut squash, red pepper and very small onions....these were all from my garden and the smell after I had tossed them all together with the herbs and the oil was mouth watering.....I think this is the best way to eat veggies. Can't go back to boiled after you have had them roasted:)

    Jennifer @ Peanut Butter and Peppers

    September 24, 2011

    That looks so good! I am definitely going to try your recipe.


    September 25, 2011

    Needs garlic, otherwise - yummmmm.


    September 25, 2011

    If you roast your squash on the bottom rack at a higher temperature and then lower it to 425 to finish cooking the squash will end up "crispier" on the outside. My boys love it this way dipped in some organic ketchup. It is the only way I can get them to eat squash but they love it this way. Delicata squash might be more appealing to them it has a milder taste and is a little firmer when roasted. Leave the skin on as well. Ff you slice them thin and don't overcrowd the pan they get a similar texture to oven roasted potatoes.


    September 25, 2011



    September 29, 2011

    I had this with dinner last night and ate the rest of the leftovers for lunch today. It was SO delicious, especially w/ the toasted seeds. I used dried herbs because I didn't have fresh and they were fine. My husband peeled it because he didn't want to try the skin. It was yummy.

    KK @ Running Through Life

    October 17, 2011

    This looks great to me! I have an acorn squash sitting on my counter right now so I can't wait to try this out!


    July 4, 2012

    Got raves with this recipe! I paired it with a pork loin. My only disappointment? I forgot to add the seeds! Next time for sure!