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This roasted acorn squash with feta makes a delicious, vegetable side dish for pasta, rice, or any number of different meats.
Acorn squash is not something I make a lot of. But every time I do make it, I wonder why I don’t make it more often. I have a few foods like that. They are delicious every time, but I just never think to make them until something reminds me.
If you’ve never paired feta with acorn squash, it’s quite good. It pairs nicely with just about anything that goes well with feta. Think pasta, chicken, etc.
How To Roast Squash In The Oven
Roasting slices or even cubes of squash is not rocket science. In fact, it’s pretty darn easy! The main thing is to make sure all sides of your slices are coated in oil to ensure that all sides get nicely browned and don’t dry out during the roasting process. You’ll also want to ensure that all the sides with flesh exposed (you don’t have to worry about the rind) are well coated in whatever seasoning you use so they take on a lovely flavor from those spices.
How Long Do You Roast Acorn Squash For?
This will all depend on how thick your slices or cubes are. You can actually roast a whole squash or cut it in half and roast it that way. But I find that you get better flavor from your seasonings if you cut it into slices or cubes. The length of time it takes to roast your squash is dependent on how thick your slices are. A general rule of thumb for roasting any squash (not just acorn squash), is to follow the roasting times in a recipe a bit loosely. Ovens vary from house to house and model to model. So what might take 30 minutes in my oven, could take 40 in yours. So the best way to know how long to roast your acorn squash is to use the time listed in the recipe as your jumping-off point. Set your timer, and when it goes off, poke the squash with a knife or fork. If the skin and flesh are easily pierced, then it’s done! If not, continue baking in 10-15 minute intervals until you easily pierce the squash.
Healthy Benefits Of Acorn Squash
One cup of acorn squash has only 115 calories, 9 grams of fiber, and 2 grams of protein in it! It offers a high dose of vitamin C (as do most winter fruits and veggies) as well as other vitamins such as A and B vitamins. You really can’t go wrong with this powerhouse squash. It’s just great nutrition!
So give this a try, and you’ll see how easy it is. Plus anything you sprinkle feta on seems to indicate you went the extra mile as a chef. So if you’re entertaining guests, you’ll get a few bonus points for making something a little “fancier”!
And one last hint, if you don’t like feta cheese, try using grated parmesan instead. It’s delicious and adds a wonderful flavor.
This recipe for Roasted Acorn Squash With Feta is quick, easy, and light! Enjoy it!
1 medium acorn squash
2 tsp. coconut oil – In liquid state – Melt in the microwave.
1 tsp. dried basil
1 tsp. dried oregano
¼ tsp. red pepper flakes
¼ tsp. coarse sea salt
¼ tsp. ground black pepper
4 oz. crumbled feta
How To Make Roasted Acorn Squash With Feta
Preheat the oven to 400℉. and collect all your ingredients.
Cut the acorn squash in half, remove the seeds, and cut the squash into 1 inch thick slices.
Using a basting brush, lightly coat the slices on all sides with coconut oil.
Mix all the spices together in a small bowl, and then sprinkle them over each piece of squash, making sure to season all sides of exposed flesh.
Lay squash on a parchment-lined baking sheet, being sure to leave a bit of room in between each piece.
Bake for 40-50 minutes or until you can easily pierce the squash with a knife or fork.
Remove from oven, transfer to plates or serving dish, and sprinkled with feta cheese immediately, before the squash cools.
Serve and enjoy.
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More Acorn Squash Recipes
Roasted Acorn Squash With Feta
Roasted Acorn Squash With Feta
- 1 medium acorn squash
- 2 tsp. coconut oil (melted)
- 1 tsp. dried basil
- 1 tsp. dried oregano
- ¼ tsp. red pepper flakes
- ¼ tsp. coarse sea salt
- ¼ tsp. ground black pepper
- 4 oz. crumbled feta
- Preheat the oven to 400℉. and collect all your ingredients.
- Cut the acorn squash in half, remove the seeds and cut the squash into 1 inch thick slices.
- Using a basing brush, lightly coat the slices on all sides with the coconut oil.
- Mix all the spices together in a small bowl, and then sprinkle them over each piece of squash, making sure to season all sides of exposed flesh.
- Lay squash on a parchment lined baking sheet, being sure to leave a bit of room in between each piece.
- Bake for 40-50 minutes or until you can easily pierce the squash with a knife or fork.
- Remove from oven, transfer to plates or serving dish and sprinkled with feta cheese immediately, before the squash cools.
- Serve and enjoy.