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Epicurious

Roasted Acorn Squash and Honey

3.5

(4)

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Stephen Hamilton

Few side dishes are better on a cool fall evening than roasted acorn squash sweetened with just a little honey and made even mellower with nutmeg and fresh sage leaves. When I catch a whiff of it coming from the oven, I feel warm and comforted, and you will, too.

Ingredients

2 acorn squash (about 1 pound each)
2 tablespoons extra-virgin olive oil
1/4 teaspoon grated fresh nutmeg
2 tablespoons honey
8 sage leaves, chopped
Salt and freshly ground black pepper

Preparation

  1. Step 1

    Preheat the oven to 350°F. Split the squash in half and scrape out the seeds with a spoon. Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections. Toss the squash with the olive oil, nutmeg, honey, and sage leaves. Lay the squash pieces, cut sides down, on a baking sheet. Bake for 30 to 40 minutes or until the squash flesh begins to turn golden brown and is tender. Season the squash with salt and pepper.

    Step 2

    Arrange the squash on a serving platter.

Image may contain: Human, Person, Food, Meal, Lunch, and Eating
From Art Smith's Healthy Comfort © 2013 by Art Smith. Reprinted with permission by Harper One, an imprint of HarperCollins Publishers Buy the full book from HarperCollins or from Amazon.
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Reviews (4)

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  • Found this to be quite tasty. I did make a little more sauce than asked for and cut the squash into smaller pieces. Cook time was 40 minutes. Used fresh sage leaves. Liked the sweet and savory.

    • Anonymous

    • Brinnon, Washington

    • 10/19/2021

  • This was quite a delightful surprise, but it should be known that I used slightly more of everything while cooking only one acorn squash. I also substituted maple syrup for the honey and dried marjoram for the sage. I cooked it for 45 minutes since others said it needed to be cooked longer. Will definitely cook this again.

    • Andover, Vermont

    • 7/1/2020

  • This was ok but more savory than sweet despite the honey. I didn’t think the sage went real well. It also needed more cooking time. Have Had many other better recipes for AS.

    • phmokda

    • Tampa

    • 10/8/2019

  • Simple recipe in direction and flavor. I did not want to over complicate my vegetables for the evening's meal and this dish was perfect. I liked slicing the squash in several pieces instead of just half, as I have for past meals. I used butternut squash. FYI, it did take longer than 30-40 minutes. I will be making this again.

    • kikisquid

    • Napa, CA

    • 10/24/2018

TagsAcorn SquashSquashVegetableNutmegHerbs & SpicesSageSideDinnerVegetarianGluten FreeEasy5 Ingredients or FewerFallHarper CollinsCookbooks

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