Roast Acorn Squash

Your new favorite side dish for fall

You've probably roasted squash a million times, but never this way. Steven Satterfield blends the seeds and pulp of the squash with water and ras el hanout (a North African blend of warm spices) to make a thick paste to coat the squash before roasting. By puréeing the seeds, you are extracting their natural oils, which help the squash to roast, as well as add a nutty richness to the ras el hanout (you can also substitute garam masala).

Satterfield explains that some acorn squashes are starchier than others and may require more time. If after 55 minutes the squash is not fully cooked, add some boiling water to the pan and cover with foil to prevent the squash from drying out.

To learn more, read "Seeding Frenzy."

Recipe adapted from Steven Satterfield, Miller Union, Atlanta, GA

Roast Acorn Squash
5 from 28 ratings
Ras el hanout and acorn squash are a match made in heaven in this vegetable side that uses everything down to the seeds.
Prep Time
10
minutes
Cook Time
45
minutes
Servings
4
servings
Total time: 55 minutes
Ingredients
  • 1 medium (1½-pound) acorn squash
  • ¼ cup water
  • 1 tablespoon ras el hanout
  • 1 tablespoon kosher salt, plus more to taste
Directions
  1. Preheat the oven to 300º and line a baking sheet with parchment paper. Quarter the acorn squash; remove all of the seeds and pulp, and transfer to a blender; set the quarters aside.
  2. Add the remaining ingredients to the blender, then purée until a smooth paste forms.
  3. Place the quartered squash pieces on the prepared baking sheet and rub each piece with the seed paste. Roast in the oven until tender, 45 to 55 minutes. Transfer to a platter, season with more salt if needed and serve as a side.
Nutrition
Calories per Serving 48
Total Fat 0.3 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 12.1 g
Dietary Fiber 2.5 g
Total Sugars 0.0 g
Sodium 288.7 mg
Protein 1.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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