Recently, I have come to the conclusion that my favorite squash/pumpkin to roast is the acorn squash. I had never cooked an acorn squash before this fall; it happened as one of my “impulse” vegetable purchases one day when David was away and I was cooking for myself, and the acorn squash looked appealing and it also wasn’t too big. I went home, sliced up the squash, tossed the slices in olive oil, seasoned them and roasted them… and they were SO GOOD. What I love about roasted acorn squash is that the squash has a lovely, natural sweetness to it, and when roasted, it has an almost creamy texture that is still light, an almost custard mouth-feel without any density or heaviness. Adding a sprinkling of cinnamon brings out the sweetness of the squash, while the chili slices give them a fiery kick. The squash is great cold, too, and makes for a delicious veggie leftover “snack.”
I like to get organic acorn squash, because I keep the skin on, which I think is delicious roasted. And here’s how I roast them:
ROASTED ACORN SQUASH W/CINNAMON+SERRANO
- 2 acorn squash (or 1, depending on how much you want to make — the photos below show 2 small-ish acorn squash worth)
- olive oil, salt, pepper, cinnamon
- 1 serrano chili, very thinly sliced
Preheat the oven to 400F.
Cut off the top and bottom ends of the acorn squash, and then cut in half.
Slice the squash into 1/4 inch “crescents.” On baking trays lined with parchment paper, lay out the squash slices. Drizzle the slices with olive oil, then make sure the slices are coated evenly with oil (I just spread the oil on them with my hands). Season with salt and pepper, and a sprinkling of cinnamon. Top the slices with serrano chilis, a couple of pieces on each slice of acorn squash.
Roast in the oven until the squash slices are slightly browned and cooked through, about 30 minutes. A fork should easily go through. Remove from the oven, serve, and enjoy! Roasted acorn squash goes very nicely with meats, in place of your potato accompaniment, or they are great on their own.