Most people like baked squash when it is coated in sugar and cinnamon. I am also one of those people, but I wanted to try something new and not so sweet. I did grow up with my mom making baked, apples and squash with brown sugar, cinnamon and a heavy hand of “real butter”, as she used to emphasize. The aroma of browned butter and sweet fall filled our little house. I know I tease about how she can’t cook, and she cannot, but there were a few things she did and did pretty well. I now appreciate those few tokens of love more than ever. Isn’t it strange, how the little things we assumed would always be there and were stable, fade as our parents age? With that luster lost comes a new appreciation, more deep and soulful as we mature and experience life with different or should I say, wise eyes. Our experiences can come with age, but more so come, with awareness. We all have something to learn in this life. We can teach each other and maybe add a little joy and good memories with good food. I hope you enjoy this recipe, I will have to post a baked apple recipe although simple, very genuine in meaning.
Flavored oil mixture consisting of; refined olive oil or your choice high heat oil, pepper, salt, minced garlic, fresh thyme and chopped sage leaves and whisked to combine.
Whisked seasoned oil blend. Look at all that herby fall goodness.
Toss the slices in your flavored oil mixture, making sure all the cut sides of the squash are coated. No need to flavor the skins, you are not eating them.
Bake at 425 in the middle of your oven for 20 min. Remove and flip slices onto other cut side and bake for about an additional 10 minutes. Squash should be tender and lightly browned. If you are using a dark coated pan, slices will brown faster and darker. See Note below.
Savory Roasted Acorn Squash
- 1 whole acorn squash about 2 lbs.
- 2 TBSP. refined olive oil
- 1/8 tsp. black pepper
- 1/4 tsp. salt
- 1 large clove garlic minced
- 2 heaping tsp. fresh thyme, stems removed
- 4 sage leaves chopped small
- Preheat oven at 425
- Get a large bowl and combine your oil, pepper, salt, minced garlic, fresh thyme and chopped sage leaves and whisk to combine. Set aside this flavored oil mixture.
- Meanwhile scrub your squash and halve it. Scrape out the seeds and any pulp and reserve for later. (See my Winter Squash Seeds Recipe) Cut your halves into even slices, about 1 1/2” wide.
- Toss the slices in your flavored oil mixture, making sure all the cut sides of the squash are coated. Lay cut side down on your baking pan or jelly roll pan. Get a pan with sides, so the slices don’t slip off and it makes it easier to flip as well.
- In a light colored baking pan, bake at 425 in the middle of your oven for 20 min.. Remove and flip slices onto other cut side and bake for about an additional 10 minutes. Squash should be tender and lightly browned.
Note: If your baking pan is dark coated you will need to lower the temperature, watch closely and possibly cut the time. I used my Sur La Table Platinum Professional jelly roll pan, as you can see pictured, above in last pic.