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Roasted Acorn Squash

  • Servings: 8
Roasted Acorn Squash

Source: Everyday Food, January/February 2012


  • 1 large acorn squash, seeded, cut into 8 wedges
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh thyme leaves
  • Coarse salt and ground pepper
  • 1 tablespoon golden raisins
  • 1/4 cup red-wine vinegar
  • 2 tablespoons sliced almonds, toasted


  1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with olive oil and thyme; season with salt and pepper. Roast until squash is browned and tender, 30 to 35 minutes, flipping halfway through. Add raisins to a small pot with vinegar. Bring to a boil, then drain and sprinkle over squash along with almonds.

Reviews (1)

  • Cathy Dickerson 15 Feb, 2013

    This dish was so delicious and easy...make sure you try it..

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