
Roasting acorn squash and sweet potatoes is a great way to prepare a healthy and tasty side dish for a family dinner or holiday gathering. The process is simple and involves peeling, chopping, and roasting the vegetables with olive oil and seasonings. The squash and sweet potatoes are roasted to perfection, with a subtle sweet and nutty flavor. The cooking time may vary depending on the size and freshness of the vegetables, but typically they are roasted for around 30-40 minutes in an oven preheated to 350-400 degrees Fahrenheit. This recipe is a delicious and nutritious option that can be easily prepared and enjoyed by everyone.
Characteristics | Values |
---|---|
Oven Temperature | 350-425°F |
Baking Time | 30-50 minutes |
Seasonings | Butter, Olive Oil, Salt, Pepper, Garlic, Thyme, Sage, Rosemary, Paprika, Oregano, Cinnamon, Nutmeg, Ginger, Maple Syrup, Honey |
What You'll Learn
How to prepare acorn squash and sweet potatoes for roasting
Preparing acorn squash and sweet potatoes for roasting is simple. First, preheat your oven to 400°F. Then, peel and chop your sweet potatoes and acorn squash into cubes. Place the chopped vegetables in a large bowl and drizzle with olive oil. Add your desired seasonings and stir.
For the seasonings, you can keep it simple with just salt and pepper, or you can get creative. Suggested toppings for acorn squash include butter, honey or maple syrup, herbs such as cilantro, fried sage, or parsley, nuts and seeds like pecans, pepitas, or walnuts, and spices like black pepper, cinnamon, or chili powder.
For a more savory dish, you could try a combination of olive oil, onion, garlic, and salt and pepper. You could also add some cumin, coriander, or paprika for a smoky flavor.
Spread the seasoned vegetables onto a baking sheet lined with aluminum foil or parchment paper. Bake in the oven for 20 minutes, then turn the vegetables over and bake for another 20 minutes, or until they are soft. You can also test if they are done by poking them with a fork—they should be soft, but not mushy.
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How long to roast for
The length of time you roast acorn squash and sweet potatoes for depends on the size of the vegetables and your desired texture. In general, you should roast them for around 30-45 minutes, or until the flesh is soft.
Roasting Times for Different Acorn Squash Recipes
If you're looking for a simple roast acorn squash recipe, you can cut the squash in half, brush with oil and seasonings, and roast for 30-45 minutes at 400°F. This will give you tender, caramelized squash that can be served as a side dish.
For a slightly longer roasting time, you can try a recipe that involves filling the squash halves with butter and brown sugar. First, roast the squash cut-side down for 30-45 minutes, then add the fillings and roast for another 30 minutes. This will give you soft, sweet, and buttery squash.
Another option is to cut the squash into 1-inch thick slices and roast them for a total of 40 minutes at 400°F, flipping them halfway through. This method gives the squash a crispy edge and a soft, flavorful interior.
Roasting Times for Sweet Potatoes
When it comes to sweet potatoes, the roasting time will also depend on the size of your cubes. In general, you should roast sweet potatoes for around 35-50 minutes at 400°F, or until they are soft. You can combine them with acorn squash and other root vegetables for a delicious and healthy side dish.
Tips for Roasting
- To make the squash easier to cut, pierce it with a sharp knife and microwave it in 1-minute bursts until it softens.
- For easier cleanup, line your baking sheet with parchment paper or aluminium foil.
- For crispy edges, make sure the squash slices are evenly coated with oil and spaced out on the baking sheet.
- For extra flavour, toss the vegetables with olive oil and seasonings before roasting.
- To test if the vegetables are done, poke them with a fork; they should be soft, but not mushy.
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How to serve roasted acorn squash and sweet potatoes
Preparation
Firstly, preheat your oven to 400°F. Then, peel and chop your sweet potatoes and acorn squash. For the squash, you can either cut it in half and roast it that way, or peel and cut it into 1-inch slices. For a less sweet dish, you can also try roasting the squash with the skin on, which will become soft and edible.
Seasoning
Place your chopped vegetables in a bowl and add a few glugs of olive oil, salt, and pepper. You can also add herbs like rosemary, thyme, and sage, and spices like cinnamon, nutmeg, and paprika. Give the bowl a good stir to ensure all the vegetables are coated.
Roasting
Spread the vegetables out on a baking sheet and roast for 20 minutes. Then, turn them over and roast for another 20 minutes. The vegetables are done when they are soft and golden, which should take between 35 and 50 minutes in total.
Serving
These roasted vegetables make a great side dish for a holiday meal like Thanksgiving, or for a regular weeknight dinner. They go well with roasted chicken, turkey, or grilled fish. You can also add them to a salad with mixed greens, quinoa, and toppings like walnuts and goat cheese. For a more filling meal, toss them into a grain bowl with farro, quinoa, or brown rice, and add some protein like chicken or tofu.
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How to store leftovers
Roasted acorn squash and sweet potatoes are delicious, but what should you do with the leftovers? Here's a detailed guide on how to store them properly.
For roasted acorn squash leftovers, place them in an airtight container and store them in the refrigerator. They will stay fresh for up to four days. If you want to keep them longer, you can try freezing them, but note that the texture may change when thawed. Frozen squash is best used in soups, stews, or casseroles.
Now, for roasted sweet potatoes, the storage instructions are slightly different. Once cooked, store them in a shallow airtight container or a zip-top bag in the fridge. They will stay fresh for about five days. Do not leave cooked sweet potatoes at room temperature for more than two hours, as bacteria can start to grow.
If you want to freeze your sweet potatoes, there are a few methods you can try. You can freeze them whole, sliced, or mashed. No matter which method you choose, they will last in the freezer for about a year.
By following these simple storage instructions, you can enjoy your roasted acorn squash and sweet potato leftovers while minimizing food waste!
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Other roasted vegetable recipes
Roasted vegetables are a delicious and healthy side dish that can be served with a variety of meals. Here are some other roasted vegetable recipes that you can try:
Roasted Root Vegetables
This recipe includes a mix of root vegetables such as beets, sweet potatoes, potatoes, carrots, and parsnips. Cut any thick vegetables in half lengthwise, then cut them into 1-inch slices. Drizzle with olive oil, and season with salt and pepper. Roast at 400 degrees Fahrenheit for 25 to 35 minutes, or until the vegetables are crispy and tender.
Roasted Bell Peppers and Onions
Core the bell peppers and cut them into 3/4-inch pieces or strips. For the onions, cut off the stem and root ends, remove the outer layers, and cut each onion into about 4 wedges. Drizzle with olive oil, and season with salt and pepper. Roast at 400 degrees Fahrenheit for 20 to 25 minutes, or until the vegetables are tender and slightly charred.
Roasted Broccoli and Cauliflower
Cut the broccoli and cauliflower into small florets, removing the stems. Drizzle with olive oil, and season with salt and pepper. Roast at 400 degrees Fahrenheit for 20 to 25 minutes, or until the vegetables are tender and slightly charred.
Roasted Squash and Sweet Potatoes
Cut butternut squash and sweet potatoes into 1/2-inch cubes. Drizzle with olive oil and balsamic vinegar, and season with rosemary, thyme, salt, and pepper. Roast at 475 degrees Fahrenheit for 35 to 40 minutes, or until the vegetables are caramelized.
Mediterranean Roasted Vegetables
This recipe includes a mix of vegetables such as bell peppers, zucchini, sweet potatoes, red onions, and broccoli. Drizzle with olive oil, and season with oregano, red wine vinegar, and feta cheese. Add sliced olives and a squeeze of lemon juice before serving. Roast at 400 degrees Fahrenheit for 25 to 35 minutes, or until the vegetables are tender and slightly charred.
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Frequently asked questions
This depends on how well done you like your roasted vegetables. For slightly softer flesh, roast for around 30-45 minutes. For a more well-done texture, roast for 35-50 minutes.
Preheat your oven to between 350-425°F.
Acorn squash can be difficult to cut due to its tough exterior and round shape. Start by piercing the centre of the squash and cutting through the tip. Finish by slicing through the top portion just next to the stem.
Wash and dry the vegetables, then cut them into halves or slices. Drizzle with olive oil and add seasonings such as salt, pepper, garlic, thyme, paprika, and/or maple syrup.
Yes, you can eat the skin of acorn squash once it has been roasted as it tends to get softer. However, some people prefer to peel it as they find the skin too thick and less appetising.