Oven Roasted Acorn Squash-The Little Shop of Olive Oils

Oven Roasted Acorn Squash



  • Preheat your oven to 400°F.
  • Cut the acorn squashes in half horizontally, removing the seeds and any fibrous bits with a spoon.
  • Brush the cut sides of the squash halves with 1 tablespoon of extra virgin olive oil (EVOO).
  • Season with salt and freshly ground black pepper to taste.
  • Place the squash halves, cut side down, on a baking sheet lined with parchment paper.
  • Roast in the preheated oven for 30-35 minutes or until the squash is tender and can be easily pierced with a fork.
  • While the squash is roasting, in a small saucepan, melt the remaining 1 tablespoon of EVOO over medium heat.
  • Add the chopped pecans and cook for about 2-3 minutes, stirring frequently, until they become fragrant and slightly toasted.
  • Stir in the brown sugar and balsamic vinegar. Cook for another 2-3 minutes, or until the sugar has dissolved and the mixture thickens slightly.
  • Once the acorn squash halves are done roasting, remove them from the oven and turn them cut side up.
  • Spoon the pecan and brown sugar mixture evenly into the cavities of each squash half.
  • Place the stuffed squash halves back in the oven and roast for an additional 10-15 minutes, or until the filling is bubbling and the squash is tender and caramelized.
  • Remove the roasted acorn squash from the oven and let them cool for a few minutes.
  • Optionally, garnish with fresh thyme leaves for a touch of herbaceous freshness.
  • Serve the stuffed acorn squash halves as a side dish or as a stunning addition to your holiday table.
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