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.
It'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….
Ingredients
- 1 Acorn Squash
- About 5 Chopped Carrots
- 5 sprigs each of fresh Rosemary and Thyme (a sprinkle each of dry would work too)
- 2 teaspoon olive oil
- Kosher Salt
Instructions
Preheat the oven to 425 degrees.
Cut the squash in half and allow cheesy kids a fun photo op.
Scoop out the seeds and place in a strainer. Separate the pulp from the seeds and rinse.
Cut the squash in about ½ 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.
While the seeds are cooking, prepare the carrots.
Cut them in about ½ inch chunks.
By this time the seeds should be done.
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...
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.
📖 Recipe
Acorn Squash with Carrots and Roasted Seeds
Ingredients
- 1 Acorn Squash
- About 5 Chopped Carrots
- 5 sprigs each of fresh Rosemary and Thyme a sprinkle each of dry would work too
- 2 teaspoon olive oil
- Kosher Salt
Instructions
- Preheat the oven to 425 degrees.
- Cut the squash in half and allow cheesy kids a fun photo op.1 Acorn Squash
- Scoop out the seeds and place in a strainer. Separate the pulp from the seeds and rinse.
- Cut the squash in about ½ 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.
- While the seeds are cooking, prepare the carrots.About 5 Chopped Carrots
- Cut them in about ½ inch chunks. By this time the seeds should be done.
- 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...2 teaspoon olive oil
- toss and put on the cookies sheet. Sprinkle with kosher salt and roast for about 25-35 minutes until the squash is soft.Kosher Salt
- Serve by sprinkling the toasted seeds on top. It's adds a fun crunch and ups the presentation!5 sprigs each of fresh Rosemary and Thyme
Notes
- 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.
Suzi
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!
KK @ Running Through Life
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!
Colleen
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.
Fran
This.Was.Delicious.
Michelle
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.
Laurie
Needs garlic, otherwise - yummmmm.
Jennifer @ Peanut Butter and Peppers
That looks so good! I am definitely going to try your recipe.
Michelle
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:)
Fran
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!
RG
I am not ready for winter vegetables, that just feels like admitting defeat too soon. But otherwise, your recipe looks yummy!
Marissa
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;-)
roni
You CAN eat the skin. I decided to try it to save time and it got so soft I barely noticed it!
Andrea@WellnessNotes
Looks great! Love the addition of the seeds!
Francie
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..........
Eileen
I want some brussel sprouts now. and dinner...
Eileen
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.