Roasting fall squash is one of the easiest and most delicious recipes! This dish is perfect to make on a weeknight or for a special occasion. Fall squash such as acorn, delicata, butternut, and honeynut are tossed with extra virgin olive oil, kosher salt, pepper, nutmeg and cinnamon and roasted until tender. A tasty side dish!
I LOVE roasting vegetables! It's such an easy and hands off method for delicious vegetables every time. These crispy oven fries, my garlic butter mushrooms, and perfect for the holidays roasted Brussels sprouts with honey and mustard are just a few of my favorite recipes. My personal chef clients just love roasted vegetables too! And when the weather starts to just turn a little chilly in the fall, roasting squash is my go-to methods of cooking this side dish.
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is fall squash healthy?
YES! Hard squash such as acorn, delicata, butternut, and honeynut are definitely healthy and good to eat as part of a balanced diet. They have many health benefits.
- High in fiber. Eating squash can help keep your weight in check and may lower your risk of cancer.
- High in beta carotene. Our bodies convert beta carotene into Vitamin A which helps protect your eyes from ultraviolet rays and supports your immune system.
- High in potassium. This tasty veggie can can help control blood pressure.
how to cut fall squash for roasting
Hard fall squash such as acorn, delicata, butternut and honeynut are great to have on hand. They easily keep for a month or so when stored in a cool dark place.
Since they are a heavy in weight and hard squash, cutting them can be a bit tricky. But just follow these steps and, you will be enjoying delicious roasted squash in no time at all.
- Wash the outside of the squash with warm water. The skin is edible so there is no need to peel squash. If you prefer, use a vegetable peeler to remove the skin.
- Place the squash on a cutting board. These cutting boards are staples in my kitchen.
- With a sturdy chef's knife, slice about ½ inch off the bottom and top of the squash.
- Place the squash on its end and cut in half lengthwise.
- Scoop out the seeds with a spoon and either toss out or roast in the oven.
- Lay the cut side down on the cutting board and cut into about 1 ½ inch wedges.
And that is how EASY it is to cut fall squash. It is now ready to be roasted.
ingredients
- acorn, delicata, butternut and/or honeynut squash
- extra virgin olive oil
- kosher salt
- pepper
- nutmeg
- cinnamon
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how to make roasted fall squash
To make roasted fall squash start by preheating the oven to 425 degrees F. Place a large rimmed baking sheet on the middle rack of the oven.
Place the cut squash wedges in a large bowl. Drizzle with extra virgin olive oil and toss to thoroughly coat the squash with the oil.
Sprinkle the squash with kosher salt, pepper, nutmeg and cinnamon. Toss to thoroughly coat the squash with the spices.
Carefully remove the heated baking sheet from the oven. Spread the seasoned squash in a single layer and return it to the oven.
Roast the squash for about 25 to 30 minutes. Flip the squash over half way through the roasting time. A knife or fork should easily pierce the squash and, it should be golden brown in spots.
expert tips
- Preheat the baking sheet before adding the seasoned squash. This helps to ensure that the squash will not stick to the pan.
- Cut the squash wedges all in about the same size so they will cook at an even rate.
- Flip the squash half way through the roasting time to get a golden brown exterior on each side.
- To make roasted squash ahead of time, follow the recipe and completely cool the squash. Package it in an airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave on 70 percent power for 1 - 2 minutes. Continue microwaving at 30 second intervals until heated through. Taste and season with kosher salt and pepper and serve.
what to serve with roasted squash
- Orange Dijon Roasted Chicken Legs
- Cider Honey Glazed Chicken Skewers
- Easy Fried Buttermilk Chicken Tenders
- Chipotle Orange Pork Tenderloin
- Barbecue Pork Tenderloin Sliders
- Baked Cod with Crispy Garlic Herb Panko
just one more thing
If you make this easy and delicious roasted squash recipe, I'd love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
Recipe
Roasted Fall Squash with Cinnamon and Nutmeg
Ingredients
- 2 fall squash acorn, delicata, butternut and/or honeynut, seeds removed and cut in wedges
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 425 degrees F. Place a large rimmed baking sheet in the oven.
- In a large bowl, add the squash wedges. Drizzle with the extra virgin olive oil and toss to thoroughly coat the squash.
- Sprinkle the squash with the kosher salt, pepper, nutmeg and cinnamon. Toss to coat the squash with the seasonings.
- Carefully remove the baking sheet from the oven. Spread the squash wedges in a single layer on the sheet. Return it to the oven.
- Roast the squash for 25 to 30 minutes flipping once half way through the time. The squash should be fork tender and golden brown.
- Remove the squash from the oven, season to taste, and serve.
Video
Notes
- Preheat the baking sheet before adding the seasoned squash. This helps to ensure that the squash will not stick to the pan.
- Cut the squash wedges all in about the same size so they will cook at an even rate.
- Flip the squash half way through the roasting time to get a golden brown exterior on each side.
- To make roasted squash ahead of time, follow the recipe and completely cool the squash. Package it in an airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave on 70 percent power for 1 - 2 minutes. Continue microwaving at 30 second intervals until heated through. Taste and season with kosher salt and pepper and serve.
Farrukh Aziz says
My kids love squash, so this recipe was perfect for them. The flavor of cinnamon and nutmeg with squash was delicious, and it was easy to prepare. Thanks!
Amy Casey says
This is a favorite fall side dish recipe at our house.