Garlic Herb Roasted Acorn Squash

$- 2 medium acorn squashes, halved and seeds removed - 4 tablespoons extra virgin olive oil - 4 cloves garlic, finely minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - ½ teaspoon smoked paprika - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped, for garnish These ingredients create a tasty mix of flavors. The acorn squash shines, while garlic and herbs add depth. - 2 tablespoons pure maple syrup Adding maple syrup gives a sweet twist. It balances the savory flavors and enhances the dish’s allure. - Olive oil: You can use avocado oil or melted coconut oil. - Dried thyme: Fresh thyme works well too. Use three times the amount. - Dried rosemary: Fresh rosemary is also a great choice, using the same ratio. - Smoked paprika: Regular paprika or cayenne can be used for a different kick. These swaps keep the dish flavorful while catering to your pantry and taste. {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This heat makes the squash tender and tasty. While the oven warms up, take two medium acorn squashes. Cut them in half from stem to bottom. Use a spoon to scoop out the seeds. Make sure you have a nice, smooth inside for the flavors to soak in. In a small bowl, mix together 4 tablespoons of extra virgin olive oil, 4 minced garlic cloves, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and ½ teaspoon of smoked paprika. Add a pinch of salt and black pepper. Stir until it forms a fragrant oil. This mixture adds a lot of flavor to the squash. Now, take the garlic herb oil and brush it on the cut sides of the squash. If you want a little sweetness, drizzle 2 tablespoons of pure maple syrup on top. Place the squash halves cut-side down on a parchment-lined baking sheet. Roast them in the oven for about 25-30 minutes. You want them to be soft enough to pierce with a fork. After the first round, flip the squash to face up. Then, roast for another 5-10 minutes. This helps the edges caramelize and taste amazing. When done, take them out and sprinkle with finely chopped fresh parsley for a lovely finish. To boost the taste of your Garlic Herb Roasted Acorn Squash, consider these tips: - Fresh herbs: Use fresh thyme and rosemary instead of dried. They add bright flavors. - Spices: Add a pinch of cayenne pepper for heat or a dash of cinnamon for warmth. - Balsamic vinegar: A drizzle before serving can add a tangy kick that contrasts well with sweetness. For the best results while cooking, use these tools: - Sharp knife: A sharp knife helps cut through the tough squash skin easily. - Baking sheet: Use a rimmed baking sheet to catch any drips during roasting. - Parchment paper: Line the baking sheet with parchment for easy cleanup and to prevent sticking. - Basting brush: A basting brush helps spread the garlic herb mixture evenly. Serving your Garlic Herb Roasted Acorn Squash well makes it more inviting: - Plate it beautifully: Arrange the squash halves on a colorful platter or wooden board. - Garnish: Sprinkle fresh parsley on top for a burst of color and freshness. - Drizzle leftover oil: Pour any extra garlic herb oil from the baking sheet over the squash for added flavor. - Serve warm: Enjoy it fresh from the oven to enhance the aroma and taste. Pro Tips Choose the Right Squash: Look for acorn squashes that are firm and heavy for their size, with a vibrant green color. Avoid any with soft spots or blemishes. Enhance the Flavor: For an extra layer of flavor, consider adding a pinch of cayenne pepper to the herb mixture for a subtle kick. Perfectly Caramelized Edges: To achieve beautifully caramelized edges, make sure to roast the squash cut-side down initially before flipping them. Garnish for Presentation: Fresh herbs like thyme or chives can be used as alternative garnishes for a pop of color and additional flavor. {{image_4}} Garlic Herb Roasted Acorn Squash is naturally gluten-free and dairy-free. You can enjoy this dish without worrying about gluten or dairy. Just stick to the core ingredients. The olive oil enhances flavor without any dairy. This makes it perfect for anyone with food restrictions. Feel free to play with the seasonings. If you love spice, add cayenne pepper or chili powder. For a fresh twist, try using fresh herbs like basil or cilantro. You can even use lemon zest for a bright flavor. Each option gives the squash a new life, so don't hesitate to experiment. Want to make this a full meal? Add protein to your dish. Roasted chickpeas or quinoa pair well with the squash. You can also add grilled chicken or shrimp for extra heartiness. This turns your side dish into a main course, making it even more satisfying. After enjoying your Garlic Herb Roasted Acorn Squash, you may have some leftovers. To store them properly, let the squash cool down first. Place the cooled squash in an airtight container. This helps keep moisture in and keeps the squash fresh. Store the container in the fridge. The squash will stay good for about 3 to 5 days. When you're ready to enjoy your leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the squash halves on a baking sheet. You can cover them with foil to keep them moist. Heat for about 10 to 15 minutes, or until warmed through. You can also reheat in the microwave. Just place the squash on a microwave-safe plate and heat for 2 to 3 minutes. Check to make sure it's hot all the way through. If you want to save your Garlic Herb Roasted Acorn Squash for later, freezing is a great option. First, let the squash cool completely. Then, wrap each half tightly in plastic wrap. Place the wrapped squash in a freezer bag or container. Be sure to remove as much air as possible. This will prevent freezer burn. The squash will last for about 3 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight before reheating. Cooking acorn squash takes about 30 to 40 minutes. You start with 25 to 30 minutes, roasting cut-side down. Then, flip them and bake for another 5 to 10 minutes. This helps them get tender and caramelized. Yes, you can prepare this dish ahead of time. Roast the acorn squash, then store it in the fridge for up to three days. When you are ready to eat, simply reheat it in the oven until warm. This helps save time on busy days. Roasted acorn squash pairs well with many dishes. It goes great with hearty grains like quinoa or rice. You can also serve it alongside roasted meats like chicken or pork. For a vegetarian option, try it with a fresh salad or a grain bowl. In this article, we explored the essentials for making Garlic Herb Roasted Acorn Squash. We covered the key ingredients, step-by-step instructions, and helpful tips. You learned about flavor enhancements, cooking equipment, and how to present your dish. Remember, you can adapt this recipe with variations and store leftovers with ease. Roasted acorn squash can brighten your meals and impress your guests. Enjoy experimenting, and don't hesitate to try new flavors. Happy cooking!$

Garlic Herb Roasted Acorn Squash

A deliciously roasted acorn squash infused with garlic and herbs, perfect as a side dish.

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Prep Time 10

Cook Time 30

Total Time 40

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

2 medium acorn squashes, halved and seeds removed
4 tablespoons extra virgin olive oil
4 cloves garlic, finely minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon smoked paprika
to taste Salt and freshly ground black pepper
2 tablespoons pure maple syrup (optional, for added sweetness)
to taste Fresh parsley, finely chopped, for garnish

Instructions

Begin by preheating your oven to 400°F (200°C) to create an ideal roasting environment.
Next, carefully slice the acorn squashes in half from stem to bottom, and scoop out the seeds with a spoon, ensuring a smooth surface for flavor absorption.
In a small mixing bowl, combine the extra virgin olive oil, minced garlic, dried thyme, dried rosemary, smoked paprika, and a good pinch of salt and pepper. Stir well until all ingredients are fully incorporated into a fragrant seasoned oil.
Using a brush or a spoon, generously coat the cut sides of each squash half with the garlic herb oil. For a hint of sweetness, drizzle the maple syrup evenly over the cut surfaces.
Arrange the squash halves cut-side down on a parchment-lined baking sheet to ensure even cooking and easy cleanup.
Roast the squash in the preheated oven for approximately 25-30 minutes, or until they are tender and can be easily pierced with a fork.
Once the initial roasting time is up, carefully remove the squash from the oven and flip them over to reveal the cut sides.
Return the squash to the oven and bake for an additional 5-10 minutes. This step will allow the edges to caramelize and enhance the flavor.
Upon finishing, take the squash out of the oven, sprinkle with finely chopped fresh parsley for a vibrant touch, and serve warm, inviting everyone to enjoy this delightful dish.

Notes

Serve on a wooden board or colorful platter, drizzled with remaining garlic herb oil.

Keyword acorn squash, garlic, herbs, roasted vegetables