Sweet and Spicy Acorn Squash
If you want to be the family member that impresses everyone this sweet and spicy acorn squash recipe is just the holiday side dish to do the trick! It’s a deceptively very easy-to-make side dish that always garners tons of compliments, and it’s ready in 20 minutes. Every element of this side dish will turn even squash disbelievers into believers. That’s because the acorn squash itself is roasted to tender perfection while being complimented beautifully by the buttery sweet and spicy sauce. Melted butter is doctored up with brown sugar, orange juice, cinnamon, ginger, smoked paprika, and chili powder to create a sweet, tangy, and slightly spicy flavor palate that is incredible when drizzled atop the acorn squash. To really go above and beyond, you can toast some sage leaves, roast pumpkin seeds, and grab some pomegranate arils, all optional of course. But the festive garnishes really level up that presentation value! Bonus that this easy holiday side dish recipe is naturally gluten-free. So, if you’re serving it to a group of gluten-free eaters, this is a great go-to easy gluten-free side dish recipe.
Ingredients in Sweet and Spicy Acorn Squash
All of the ingredients listed for this impressive vegetable side dish are inexpensive and easy to find at your local supermarket. It’s so awesome to be able to make such a stunning side dish without breaking the bank. You’ll need the following items to make sweet and spicy acorn squash slices: Acorn squash
Acorn squash – look for a squash that feels heavy for its size and is free from any discoloration or bruises Unsalted butter Zest and juice from an orange Light brown sugar – all out of brown sugar? No worries! You can always make your own by combining one cup of white granulated sugar with one tablespoon of molasses. Also, if you’d like this side dish to be sweeter, simply add more brown sugar than what’s called for Juice and zest from an orange – use real freshly squeezed orange juice, not juice from a container. This actually ends up saving you money, since you’ll also need the zest of the orange as well. Why buy an orange AND a bottle of orange juice when you can get everything you need just from one fruit? Make sure to zest first, then squeeze. When zesting, only take off the topmost layer of orange and don’t go down into the white pith area because it’s bitter Cinnamon Smoked paprika Chili powder Salt Pepper Ground ginger Pomegranate arils, optional for serving – although optional, I highly recommend tossing these for a touch more naturally sweet flavor and nice texture. Tip: Most grocery stores sell pomegranate seeds already cleaned and bagged. For ease and time savings, use those! However, you can cut and clean a pomegranate and use those arils instead Sage leaves, optional for serving
Pumpkin or Acorn seeds (optional)
Pumpkin seeds Olive oil Salt Pepper Smoked paprika Cayenne powder, optional
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Roasted Acorn Squash Slices
Learning how to cook acorn squash is surprisingly easy, and this fall/winter squash is guaranteed to become a favorite when you realize just how tasty it can be! Here’s an overview of the process for making roasted acorn squash:
More Easy Squash Recipes:
Apple & Sausage Stuffed Acorn Squash – Stuffed with a mixture of Italian sausage, celery, apple, kale, and seasoned with sage, rosemary, and thyme. This is the perfect fall dinner or hearty side dish recipe that’s ready in under an hour! Healthy, easy, full of flavor and texture, and a very versatile recipe! I also will set it out on the counter for an hour or two, and toss any extra spicy and sweet acorn squash into salads. I am all about a lot of different textures and flavors in my salads to keep them interesting. Make sure not to reheat the pomegranate arils. Those will need to be enjoyed fresh or cold from the fridge, but not microwaved. I don’t recommend freezing this oven roasted acorn squash! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Butternut Squash Soup – Made with roasted butternut and acorn squash, sweet potatoes, carrots, sage, thyme, and more to create a gorgeous, creamy, fall-inspired soup that everyone LOVES! Great as a healthy main dish or a perfect side dish for Thanksgiving or the holidays! Serve it in acorn squash bowls for an even more festive look! Roasted Butternut Squash Green Bean Casserole – Roasted butternut squash mixes with green beans and topped off deliciously with crunchy almonds in this creamy casserole. Roasted Winter Squash, Cranberry, and Almond Salad with Lemon Dijon Balsamic Vinaigrette – A salad loaded with roasted squash, chunky veggies, crunchy almonds, and chewy dried cranberries is my perfect meal. Maple-Roasted Butternut Squash Quinoa Harvest Salad – Easy and packed with big fall flavors!! Maple syrup, squash, and cranberries were made for each other! Love it when healthy tastes so good! Roasted Cinnamon-Ginger Delicata Squash – Cooked delicata is slightly sweet and combines perfectly with the warming spices used in this recipe complementing the soft interior and slightly crisped exterior of the roasted squash. How to Roast Spaghetti Squash (and 12 Spaghetti Sauce Recipes) – Spaghetti squash is easy to make, super low in calories, and plates perfectly with SO many different side dishes and toppings! Enjoy the best spaghetti squash prepared in 12 different delicious recipes.
