Acorn squash is nutrition dense, tasty and adaptable, dresses up the table, and you can even eat the skin. Let’s start with the nutrition.
Acorn Squash is Nutritious
I’m a mindful eater, not a dieter, but I pay attention to what I eat because healthy food tends to make me smile more.
Acorn squash at 58 calories for a few slices (1/4 of a squash) throws out a few more calories than some other squash varieties, but is loaded with fiber, at 9 grams per cup. 1 cup is 13 net carbs.
Fiber is filling and helpful when the weather chills and we want more gut sticking, satisfying foods. Acorn squash also has a significant amount of Vitamin C, a good amount of Vitamin A, magnesium, thiamine and potassium. Check out the nutrition section of the recipe.
Of course, healthy food needs to taste good, and acorn squash not only tastes great, it’s pretty. The edges are scalloped and it roasts in the oven so beautifully.
Acorn Squash is Delicious
In this recipe, I’ve glazed the slices with olive oil and pepper jelly because I wanted it to taste a little spicy. If you don’t have pepper jelly, you might have something like chili oil or Sriracha that you could add to the olive oil. You can even leave out the heat altogether; just don’t leave out the salt or it will be very bland.
I threw in some sage leaves in the last 15 minutes and then crumbled them over the squash. Sage is an underused herb. I grow it and it’s so bountiful in the garden right now and I’m finding lots of places to put it. It’s not as overbearing as dried sage and leaves a fragrant Autumn flavor that pairs well with sweeter foods.
Acorn Squash is Festive
I added in pomegranate arils to offset the heat and bring in color and texture. This is an easy and beautiful Holiday side dish and since you can eat the skin, it’s easy to prepare and plate.
So tell me, what sides will you be serving at your holiday table?
More Squash Recipes
- 1 acorn squash
- 2 tablespoons olive oil
- 2 teaspoons pepper jelly (or any spicy jelly)
- 6 sage leaves
- 1 tablespoons pomegranate arils
- Preheat oven to 400 degrees
- Wash outside of the squash
- Trim the stem and bottom of the squash
- Carefully slice inch size pieces. It's easy if you cut lengthwise first and then slice each half.
- Mix olive oil with pepper jelly.
- Brush olive oil mixture over both sides of squash.
- Season with salt and pepper.
- Bake for 15 minutes. Turn over. Bake another 10 to 15 minutes and put the sage leaves in pan.
- Top with pomegranate arils and serve.
- crumble sage leaves over the squash