Skip to main content
Home
The Foodie Pilgrim

Main navigation

  • Home
  • What's on My Plate?
  • What's in My Glass?
  • What's on My Mind?
User account menu
  • Log in

Breadcrumb

  1. Home
  2. What's on My Plate?
  3. Recipes
  4. Dishes that are Primarily Vegetables

Roasted Acorn Squash

By John, 10 December, 2014
Description
Acorn Squash and the other winter squashes make it easy to have a fresh vegetable with every dinner. They are nutritious, inexpensive, easy to prepare, and they keep well. 
Yield
4 Servings
Preparation time
1 hour
Ingredients
1 Acorn Squash
2 T Butter
Instructions
Preheat oven to 400. Cut the squash into quarters and scrape out the seeds. Grease a baking pan with some butter and rub the rest into the cut squash. Bake for 45 minutes or so, until tender.
Notes
This can be served as fresh-roasted quarters of squash, or you can scoop out the tender squash and mash it in a bowl with butter and maybe a sprinkle of cinnamon or nutmeg.

Book traversal links for Roasted Acorn Squash

  • Rice and Peas
  • Up
  • Roasted Asparagus

Explore our content

  • Artisanal & Seasonal Foods and Mundane Ingredients
  • Feasts & Menus
  • Recipes
    • Baked Goods and Sweets
    • Sauces, Seasonings, and Condiments
    • Dishes that are Primarily Vegetables
      • Baked Beans
      • Baked Potato
      • Bammies
      • Barak's Salad
      • Belgian Endive Braised with Garlic and Fresh Mint
      • Braised Green Cabbage
      • Braised Lettuce
      • Braised Pumpkin with Rosemary
      • Braised Sauerkraut with Bacon and Mushrooms
      • Brandied Sauteed Apples
      • Brussels Sprouts with Almonds
      • Caponata Croccante
      • Carciofi alla Romana
      • Cardones
      • Cauliflower Pizzaiola
      • Chestnuts Braised with Red Wine
      • Chestnuts Braised with Thyme
      • Chili-Corn Casserole
      • Chilled Mint & Pea Soup
      • Cipollata Calabrese
      • Cipolline d'Ivrea
      • Colcannon
      • Cole Slaw
      • Eggplant Parmigiana
      • Eggplants Baked in the Sardinian Style
      • Ertestuing
      • Fagioli all'Uccelletto
      • Fennel with White Wine
      • Festive Red Cabbage
      • Fiddleheads
      • French Onion Soup
      • Frosted Green Beans
      • Funghi Trippati
      • Genoese Spinach
      • Glazed Carrots
      • Green Beans Twice-Cooked with Tomatoes
      • Green Beans with Tomatoes and Olives
      • Grilled Pears
      • Hasty Pudding
      • Hummus
      • Insalata Caprese
      • Insalata di Funghi
      • Italian Roast Potatoes
      • Janssons Frestelse
      • Le Grand Aioli
      • Lenticchie in Umido
      • Molise Celery
      • Mushroom Pate
      • Mushroom Trifolati
      • Onions in the Neapolitan Style
      • Passuluna
      • Patate alla Scamorza
      • Pearl Onions Braised with Sage and Pancetta
      • Peas Braised in Butter
      • Peas braised with Lettuce, Pearl Onions, and Parsley
      • Potatiskorv
      • Potatoes in White Butter Sauce
      • Pumpkin Bisque
      • Red Cabbage Braised with Apples and Chestnuts
      • Rice and Peas
      • Roasted Acorn Squash
      • Roasted Asparagus
      • Roasted Red Onions
      • Roasted Summer Squash
      • Rotmos
      • Russian-Style Sauteed Mushrooms
      • Rödkål
      • Schwammersuppe
      • Shlada 'arobiya
      • Spanakopita
      • Spinach with a White Butter Sauce
      • Steamed Fiddleheads
      • Steamed New Potatoes
      • Stuffed Pumpkin
      • Svampsoppa
      • Taccole in Bianco
      • The Sultan's Onions
      • Tomato Salad
      • Turnip Braised in Butter
      • Vichyssoise
      • Viren's Kachumber Salad
      • Watermelon and Tomato Salad
      • Zucchini Trifolati
      • Zucchini alla Scapece Napoletana
    • Dishes that include Meat
    • Dishes that include Seafood
    • Dishes that feature Eggs and/or Cheese
    • Risottos and Pasta Dishes

Newest Recipes

  • Chicken Breasts Archduke
  • Chicken Breasts a la Vallee d'Auge
  • Poisson a la Dieppoise
  • Poisson a la Parisienne
  • Red Cabbage Braised with Apples and Chestnuts
The Foodie Pilgrim
Powered by Drupal