Easy Roasted Acorn Squash Recipe

by Pamela

Easy Roasted Acorn Squash Recipe

Thanksgiving is hard enough to deal with…all the food, family, travel there’s got to be some way to make things easier. And no,ordering out is not the way to make it easier. You’ll never hear the end of it from your family/friends that you wussed out and ordered up your entire turkey day dinner. The way you make things easier is that you don’t take on recipes that entail 50 ingredients and 100 steps to make them and get them on the table. This easy roasted acorn squash recipe is one of those easy recipes that will definitely make your life easier.

It’s just not hard to make acorn squash and it’s such a Fall/Thanksgiving dish why wouldn’t you make some up for your table?  It seriously only involves a little olive oil and 400 degrees of heat for an hour and it’s done. Really…it’s just that easy (No, you don’t even have to peel it). The hardest part about making this acorn squash recipe is cutting the squash itself.

Roasted Acorn Squash Topped with Mint Pisatchio Pesto

Of course I’ve added a pistachio mint pesto to drizzle over the top to make that acorn squash just a little bit more exciting. (But that’s not hard to make.) Then I tossed on a few of those really pretty pomegranate arils (those things can dress up just about any plate) for a bit of color and pop of tartness. If you don’t want to decorate yourself with pomegranate juice, buy those little tubs of ready to go arils.

I’ve got my family coming in for Thanksgiving this year and I just can’t be bothered by stuff that takes forever to make. I’ve got enough to deal with trying to keep my dad busy with projects and my mom happy with shopping to have to be making super complicated dishes that will just be scooped into, eaten, then just plopped into storage containers and shoved in the fridge for the next meal which will most likely entail piling said dish between 2 pieces of bread along with anything else that graced the Thanksgiving table the day before and a thick slather of mayo. What’s the point?

Roasted Acorn Squash Topped with Mint Pisatchio Pesto

I’m all for simple and delicious dishes on Thanksgiving and this roasted acorn squash recipe is exactly one of those recipes.

Easy Roasted Acorn Squash Recipe
Prep time
Cook time
Total time
Easy roasted acorn squash topped with a mint pistachio pesto and pomegranate arils is perfect for your Fall table.
Recipe type: Side Dish
Cuisine: American
Serves: 4
  • 2 acorn or confetti acorn squash
  • ¼ +2 tablespoons olive oil (plus more for coating squash)
  • 2 ounce package mint
  • large handful of Italian parsley
  • ¼ cup shelled pistachios
  • 1 lemon
  • 1 pomegranate
  • arugula/spinach blend (optional)
  1. Pre-heat oven to 400 degrees Fahrenheit.
  2. Cut, clean and slice acorn squash into equal wedges.
  3. Drizzle wedges with olive oil and use your hands to make sure all surfaces are well coated with oil.
  4. Bake for 45-60 minutes. The pieces should have nice browned spots on them but be somewhat soft to the touch.
  5. Remove from the oven and set aside.
  6. Wash, dry and remove mint leaves from half of the mint in the package and drop them into the bowl of your food processor.
  7. Add the parsley and pistachios to the processor.
  8. Use a vegetable peeler and remove 2 pieces of lemon peel (minus the white pith) and add them to the processor.
  9. Add the ¼ cup + 2 tablespoons of olive oil to the processor and season the mixture with a bit of salt and pepper (no salt if you've used salted pistachios)
  10. Cover and blitz the mixture until it's got the consistency of pesto (smooth but with discernible pieces in it)
  11. Arrange the squash on a platter and drizzle with the mint pistachio pesto. Top with pomegranate arils.
  12. You could also serve this as a salad and do the same as above, just over a bed of greens.
You can always add more mint if you don't think the pesto is minty enough. But do that after you buzz everything together.


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