Adventures in Healthier Eating with 2 Kids and a Picky Husband

Acorn Squash Rings

7 WWPP Posted by 2 years ago 8 Comments

Completely uninspired, the acorn squash sat on my counter for weeks.  

Nothing sounded fun — stuff it? Puree it? Attempt to get the family to eat it? Ugh.

So I decided to simply cut and roast.  There was only one problem.

I totally forgot about it in the oven!

I have no idea how much time passed but when I remembered I ran to the kitchen and pulled out these…

Acorn Squash Rings from Instagram

“Forgetting the acorn squash in the oven may be my greatest culinary mistake to date!
Acorn squash rings = my new obsession” – me on Instagram

Never in a million years did I think they would be as good as they were. The outside skin got crunchy, the inside was nice and soft and they stayed together perfectly.

Acorn Squash Rings

They make such a cute appetizer or side dish!

So I set out to make them again this time taking a few notes and timing their stay in the oven. I was completely able to re-create them and I’m so happy I have a new yummy way to eat acorn squash!

You can totally spice these any way you like but I found just a sprinkle of kosher salt perfect.

Here’s what I did…

  • 1 small acorn squash, (~650g) washed
  • Non-stick cooking spray
  • Kosher salt

Preheat the oven to 425 degrees.

As you can see my squash was on the small side. You can use a larger one but the rings will be quite large. I just looked for ones at the store I could hold in my hand.

Whole Acorn Squash

Cut the squash in 3/4-inch rings.

Cut Acorn Squash

Clean out the seeds and pulp by scraping with a spoon.

Clean Acorn Squash

Line a cookie sheet with aluminum foil and spray with non-stick cooking spray.

Lay the rings on the sheet and spray the tops with the cooking spray. Sprinkle with salt.

Acorn Squash Before Cooking

Roast for 50-55 minutes flipping once about halfway through.

Acorn Squash After Cooking

They will be on the brink of burnt but in the most perfectly perfect way.

Acorn Squash Ring Finished

The skin gets crunchy, the center soft and creamy. I like mine with…. wait for it…. ketchup.

Plate of Acorn Squash Rings

Weird I know, but so yummy! These are like a combo of onion rings and sweet potato fries. I mean, what else would I dip them in?

Points-wise, these are falling in that gray area of Weight Watchers. Acorn squash is on their list of “free” foods but if I tally up the nutritional information I get about 7 points for the whole batch. This is why I don’t really count points or follow Weight Watchers anymore. There’s just not enough consistency and I don’t want to stress over something like squash. It’s not worth the energy.

Count it however you like, I’m listing the points based on nutritional info as it’s my standard here on the site.

Approx Nutritional Information per serving
Servings Amt per Serving
1 entire recipe
Calories Fat Fiber WWPs
260 1g 10g old: 6 new: 7
Sugar Sat Fat Carbs Protein
0g 0g 68g 5g

See other recipes using: acorn squash


Leave a comment

I’d love to hear your story or thoughts on mine.

However, to prevent the massive amounts of spam I was receiving I have turned off comments on any post older than 5 days old. If you'd like to leave me a note regarding this post or anything really try me on twitter (@RoniNoone,) my Facebook page, or even IG (@RoniNoone) I'm so sorry for the inconvenience. I never thought I'd have to do this but it's gotten way out of hand and comment management has become simply too time consuming to manage.

.

Discussion

There are 8 comments so far. Join in on the conversation.

    from Japan w love

    December 15, 2014

    hello! we in japan have enjoyed roasted squash and pumpkin (kabocha) for long time! glad this recipe reaching others thru this site - note in japan, we pretty much "roast" anything ^^; i would like to share another simple recipe of pumpkin / acorn squash: take acorn squash, remove carbuncles, cut in half then steam till about 50-80% soft cut into good size "chunks" (around 1.5 inch) , let cool low boil dashi (bonito fish stock) - even that will just cover the pumpkin/squash add sugar/sweetener (2 tsp) soy sauce (1 tsp) mirin (rice vinegar is ok) (1 tsp) you should experiment to see tastes best to your palate! Pour stock into a bowl after it has cooled down. It should be more thick than thin. Marinate cut cooled pumpkin:squash in refrigerator one hour. Remove from stock. Sprinkle on top bonito flakes!! YUMM!! you can also do this for green beans, or even cooked sardines!!

    Megan

    December 15, 2014

    I love when "mistakes" turn out to be so delightfully deicious! They look like cute little flowers. I'll definitely be trying this out. Thanks for sharing with us!

    Jill

    December 16, 2014

    OK dumb question probably - do you eat the skin too? Is it like the skin on a baked potato?

      roni

      December 17, 2014

      I do and the skin is better the potatoe skin! It actually gets crunchy!

    Paula

    December 16, 2014

    I have done this with japanese squash ever since I saw your 1st posting on roasting squash. OMG it is to die for. I also do it with delicatta. I really roast it so it is almost chewy and I eat it for a midmorning snack. It is so yummy. Some of my co-workers think I am crazy, but I really don't care since it is a lot healthier than chips right? And with it being a really low fat/low calorie snack you just can't go wrong. This reminds me to pick up a few this weekend.

      Paula

      December 16, 2014

      I eat the skin for sure. It is all yummy.

    Amber jackson

    December 27, 2014

    Actually the skin tastes good...i like it

    Rebecca

    February 20, 2015

    WOW! You seriously were not kidding. I've had an acorn squash sitting around forever, and I finally bit the bullet and gave this a try. These are delicious, and I will be stocking up on acorn squash to be sure I can make them frequently.