Acorn squash is one of more than a dozen winter squash varieties and like the name indicates, it is a large replica of those oak tree acorns that pepper the ground during the fall and winter.
Quite possibly you have passed by these cute green and orange gourds a time or two at your grocery store or farmer’s market. It has a delicate squash flavor with slightly sweet attributes and boasts a whopping 9 grams of fiber per 1 cup serving. Also rich in potassium, 1 serving of acorn squash supplies nearly one-quarter of your daily needs!
The problem I have found with most types of winter squash is they are incredibly difficult to cut through and usually take forever to cook, often 45-60 minutes or even longer! For a while, I avoided buying them because I simply didn’t have the time to spend allowing them to cook until perfectly delicious. On a weeknight, every working mom I know wants to serve their family fresh food fast!
BUT, I found a trick that worked with Spaghetti Squash and can be applied to practically any type of winter squash…microwave first and then finish in the oven.
The oven can do amazing things to squash by browning and caramelizing the naturally occurring sugars to make them delectable. It also aids in evaporation so you have a creamy flesh, not mushy, watery pulp. But the oven takes a long time to work its magic.
By microwaving beforehand, you can save about ½ an hour of cooking time!! The microwave also softens the squash so that the squash is easier to cut through. Of course, be careful of the steam!!
There is something so tasty about the balance of sweet and salty which is why this recipe is a blend of both. I promise- it is REALLY EASY and you will proclaim this cooking method a lifesaver.
You don’t have to pass by the acorn squash any longer. Grab a few and try out my recipe for Honey Parmesan Roasted Acorn Squash. Rest assured that dinner will be great, but spend your precious moments and energy doing what you really love… spending time with your family.
Honey Parmesan Roasted Acorn Squash
2 medium acorn squash (about 1 pound each)
2 tablespoons honey or maple syrup
1 liberal ounce freshly grated parmesan cheese*
Hefty ⅛ tsp kosher salt
Freshly ground black pepper
Olive oil spray OR 1 tsp olive oil**
Preheat oven to 450 degrees.
Pierce acorn squash with a paring knife 10 times and then microwave for 4 minutes on high, until they are tender. Carefully cut each acorn squash into quarters, being careful not you burn yourself on the steam. Scoop out seeds and discard OR roast them following the roasted seeds recipe at the bottom of this post.
Spray each quarter with olive oil spray (or brush with olive oil). Sprinkle with salt and pepper. Drizzle the honey over each quarter and then top with the freshly grated parmesan cheese.
Roast in the oven for ~15 minutes or until slightly bubbly and golden brown. Serve warm.
NUTRITION PER SERVING
Total Fat 3g
Saturated Fat 1g
Dietary Fiber 4g
*The packaged pre-shredded parmesan should work fine with this recipe but avoid using the grated parmesan cheese that you buy in a plastic shaker container- it just won’t have the same texture or flavor as freshly grated/shredded.
**I use a Misto Olive Oil Sprayer so I can spray pure olive oil and avoid additives in traditional spray oils.
TRUTH: A wife of noble character who can find? She is worth far more than rubies. Her husband has full confidence in her and lacks nothing of value. Proverbs 31:10-11 (NIV)
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