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  • Prep Time:
    10 minutes
  • Cook Time:
    60 minutes
  • Serves:
    8 to 12
  • Perfect For:

Description

Roasted acorn squash is a wonderfully flavorful treat to enjoy throughout fall and winter. Top it off with a simple sweet raspberry sauce to add color and complexity to the dish. It's This delicious roasted acorn squash recipe is easy enough to make on a weeknight yet special enough to serve with your holiday meal.

  • 1 Package (6 ounces) Driscoll's Raspberries
  • 3 Tablespoons light brown sugar
  • 2 Tablespoons Water
  • 2 medium-large acorn squashes
  • 2 Tablespoons olive oil or neutral oil
  • 1/2 Tsp. kosher salt
  • 1/4 Tsp. freshly ground black pepper
  • 1/2 Cup water
  • 2 Tablespoons honey, warmed until pourable
  • Salt and pepper
  1. PREHEAT oven to 400°F.
  2. PLACE 1 package (6 ounces) raspberries into a medium saucepan.
  3. ADD 3 tablespoons light brown sugar and ADD 2 tablespoons water.
  4. SIMMER over medium heat and STIR until sugar is dissolved, about 5 minutes.
  5. REDUCE heat to medium-low and SIMMER and STIR until raspberries are broken down and juices are lightly thickened, 5 – 10 minutes.
  6. STRAIN raspberry mixture through a fine sieve and DISCARD seeds.
  7. SET ASIDE raspberry sauce.
  8. COAT a large roasting pan lightly with cooking spray.
  9. CUT 2 medium-large acorn squashes lengthwise into 8 equal wedges.
  10. ARRANGE squash wedges, skin side down, in prepared roasting pan.
  11. SPRINKLE 2 tablespoons olive oil or neutral oil over squash wedges.
  12. SPRINKLE with 1/2 teaspoon kosher salt and SPRINKLE with 1/4 teaspoon freshly ground black pepper.
  13. ADD 1/2 cup water to roasting pan.
  14. COVER roasting pan tightly with aluminum foil.
  15. BAKE 20 minutes.
  16. UNCOVER roasting pan and CONTINUE BAKING 15 – 20 minutes or until squash wedges are tender.
  17. BRUSH squash wedges with 2 tablespoons warmed honey.
  18. CONTINUE BAKING until squash wedges are lightly browned, about 5 minutes.
  19. ARRANGE squash wedges on a serving platter.
  20. SEASON with salt and pepper.
  21. DRIZZLE raspberry sauce over squash wedges.

  22. SERVE immediately while warm.

    PRO TIP

    Save time by preparing the roasted acorn squash a day ahead. Cook as directed above, cover with aluminum foil, and refrigerate. When ready, add 1/4 cup steaming hot water to pan, cover with foil, and bake in preheated 400°F oven for 10 – 15 minutes. Bake the acorn squash uncovered for 5 minutes more.

Calories 262
Total Fat 21.28 g
Saturated Fat 12.48 g
Cholesterol 194.07 mg
Sodium 35.58 mg
Total Carbohydrates 15.39 g
Dietary Fiber 1.09 g
Protein 191.52 g