Roasted Acorn Squash
Autumn is my favorite time of year for so many reasons. The leaves turn brilliant shades of amber and crimson, the air carries the smoky scent of wood fires, and everything feels a little more grounded. But what truly makes this season special for me is the arrival of fall squash.
While most people are lining up for pumpkin spice lattes (which, let’s be honest, I’ve never quite warmed to), I’m over here celebrating the earthy, nutty goodness of squash-based soups and baked goods. I don’t drink coffee anymore—lol—but I never miss a chance to roast, mash, or simmer my favorite squash into something cozy and nourishing.
One variety I especially love is acorn squash. If you haven’t cooked with it before, it’s a little less sweet than butternut or pumpkin, but it has a rich, nutty flavor that makes it incredibly versatile. I love how it plays with spices like cinnamon, cumin, or even smoked paprika. And let’s not forget its shape—those scalloped edges and deep green ridges make it absolutely adorable in holiday centerpieces or rustic food styling.
Whether it’s tucked into a soup with lentils and ginger, roasted with maple and thyme, or simply perched on a windowsill catching the golden light, acorn squash is my quiet autumn hero.
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Roasted Acorn Squash
acorn squash
olive oil
pink salt and fresh ground pepper to taste
thyme
maple syrup (optional)
whipped goat cheese (optional)
Preheat your oven to 425 degrees. Split your squash in half and remove the seeds. If you have chickens, give them the seeds; it's a natural dewormer. Place on a baking sheet. Drizzle olive oil over the squash, and use a pastry brush to evenly coat the squash. Sprinkle with salt, pepper, and thyme. Drizzle with a little maple syrup if you are using this as a side dish. Bake for 50-55 minutes. I use this in all kinds of dishes, from breads and pies to soups and casseroles. If you plan to do so, they need to have the skin removed. I usually just scoop the flesh out after they have cooled from baking. I puree the flesh in the blender with a little water to make it smooth. I save the skin as a treat for my dog or my chickens. Or if you can't wait like me, drizzled with a little maple syrup, a scoop of whipped goat cheese, and enjoy them just the way they are.
Squash Mornay Sauce (sauce for mac and cheese with hidden veggies)
Garlic Parmesan Roasted Carrots and Potatoes
Every leaf speaks bliss to me, fluttering from the autumn tree.
- Emily Bronte
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