Balsamic Roasted Acorn Squash


This is an easy, delicious recipe that makes a lovely side dish. You can also use this recipe as a vessel for filling: my Autumn Stuffed Squash recipe is definitely a crowd pleaser and impressive dish to serve to guests! I make these for clients on a regular basis. They hold up really well for multiple days – I can cook for a client on a Monday and they can be confident it will still taste delicious on Wednesday night. This recipe is meant to highlight all the lovely squash that is available in the fall. I’m using acorn squash here but you can use this same technique for butternut, delicata, or carnival too. 

Balsamic Roasted Acorn Squash
Prep time
Cook time
Total time
A simple technique for delicious, flavorful and healthy squash.
Serves: 4
  • 2 medium acorn squash
  • 1 Tbl coconut oil
  • 1 Tbl balsamic vinegar
  • ½ tsp sea salt
  1. Preheat oven to 375 degrees F.
  2. Cut the squash in half lengthwise and scoop out the seeds.
  3. in a small bowl, combine the oil and vinegar.
  4. Using a basting brush (or your fingers) brush the oil mixture over all the exposed flesh of the squash, the sprinkle the salt over top.
  5. Place squash cut side down on a baking sheet pan.
  6. Roast for 30 minutes, then check for doneness by poking through the skin with a fork. If done, the fork should go right through with no resistance. Depending on the size of your squash, roasting will take up to an hour.
  7. Don't move the squash around until it is done.
  8. Remove from oven, turn squash over to cool.


Balsamic Roasted Acorn Squash was last modified: December 30th, 2015 by grace

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