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    Home » Recipes » Vegetarian » Acorn Squash with Carrots and Roasted Seeds

    Acorn Squash with Carrots and Roasted Seeds

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 16 Comments

    acorn squash with carrots pin

    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 featured

    Acorn Squash with Carrots and Roasted Seeds

    This flavorful dish of acorn squash with carrots and roasted seeds is perfect for any autumn dinner party. Get the recipe here!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine American
    Servings 6 cups
    Calories 85 kcal

    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.

    Nutrition

    Calories: 85kcalCarbohydrates: 18gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 141mgPotassium: 596mgFiber: 4gSugar: 5gVitamin A: 18108IUVitamin C: 14mgCalcium: 62mgIron: 1mg
    Keyword Acorn Squash, carrot, Roasted, seed
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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    1. Suzi

      July 04, 2012 at 7:20 pm

      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!

      Reply
    2. KK @ Running Through Life

      October 17, 2011 at 1:06 pm

      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!

      Reply
    3. Colleen

      September 29, 2011 at 1:08 pm

      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.

      Reply
    4. Fran

      September 25, 2011 at 8:38 pm

      This.Was.Delicious.

      Reply
    5. Michelle

      September 25, 2011 at 7:02 pm

      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.

      Reply
    6. Laurie

      September 25, 2011 at 3:27 pm

      Needs garlic, otherwise - yummmmm.

      Reply
    7. Jennifer @ Peanut Butter and Peppers

      September 24, 2011 at 6:43 pm

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

      Reply
    8. Michelle

      September 24, 2011 at 6:36 am

      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:)

      Reply
    9. Fran

      September 23, 2011 at 3:28 pm

      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!

      Reply
    10. RG

      September 23, 2011 at 1:54 pm

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

      Reply
    11. Marissa

      September 23, 2011 at 1:26 pm

      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;-)

      Reply
    12. roni

      September 23, 2011 at 1:21 pm

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

      Reply
    13. Andrea@WellnessNotes

      September 23, 2011 at 1:20 pm

      Looks great! Love the addition of the seeds!

      Reply
    14. Francie

      September 23, 2011 at 1:10 pm

      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..........

      Reply
    15. Eileen

      September 23, 2011 at 1:36 pm

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

      Reply
    16. Eileen

      September 23, 2011 at 1:36 pm

      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.

      Reply

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