Roasted Acorn Squash

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This roasted acorn squash recipe is a delicious late summer or fall dish that goes well with brown rice.


  • 2 medium acorn squash
  • 3 tablespoons butter
  • 2 onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground coriander seed
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • freshly ground black pepper


Preheat the oven to 375 degrees F (190 degrees C).

Cut acorn squash in half; roast cut-side up on a baking sheet for 50 minutes or until flesh is just tender. Let squash cool for 20 minutes.

Meanwhile, melt butter in a large skillet over medium heat; add onions and sauté, stirring occasionally, for 10 minutes or until browned at the edges. Mix in garlic, coriander, and nutmeg. Cook mixture 2 minutes more; remove the pan from heat.

Spoon seeds and stringy middle out of squash; discard these. Spoon out flesh; chop into pieces and add to onion mixture; discard skins. Heat and stir squash mixture; season with salt and pepper. Serve hot.

Prep time: 15 mins / Cooking time: 1 hr 10 mins / Total time: 1 hr 25 mins

Serving: 4 / Yield:

Calories: 192.1

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