Martha Stewart Roasted Spiced Acorn Squash

Martha Stewart Roasted Spiced Acorn Squash is an easy fall side dish that skips the usual cinnamon for cumin, coriander, and cayenne. Six ingredients, one baking sheet, and 35 minutes give you caramelized wedges for a cozy weeknight dinner.

Toss the squash wedges on a rimmed baking sheet with olive oil and spices, then roast at 425 until the edges turn golden. Skip the parchment so the bottom caramelizes instead of steaming.

Martha Stewart Roasted Spiced Acorn Squash

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

105

kcal

Cumin, coriander, and a hit of cayenne coat each wedge before it hits a hot oven, giving you crispy, deeply browned edges and a creamy center.

Ingredients

• 1 acorn squash, halved, seeded, and cut into 1-inch wedges
  

• 2 tablespoons extra-virgin olive oil
  

• Coarse salt and ground pepper
  

• 1/4 teaspoon ground cumin
  

• 1/4 teaspoon ground coriander
  

• 1/8 teaspoon cayenne pepper
  

Directions

• Preheat and season: Preheat oven to 425°F. On a large rimmed baking sheet, toss squash with extra-virgin olive oil and season with salt, pepper, cumin, coriander, and cayenne pepper. Arrange squash, cut side down, in a single layer.
• Roast the squash: Roast squash until tender, about 30 minutes, flipping halfway through.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, OXO 12-inch locking tongs, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

How Do You Safely Cut an Acorn Squash?

Trim the top 1/4 inch off the squash to create a flat, stable surface. Place it flat side down on the cutting board, halve it lengthwise, and scoop out the seeds. Cut each half into wedges about 1 inch thick so they cook evenly.

Can You Eat the Skin on Roasted Acorn Squash?

Acorn squash skin softens enough to eat when roasted at 425°F, so there is no need to peel. Cut the wedges to 1 inch thick, because anything thicker leaves the skin chewy and tough.

How Long Does Leftover Roasted Acorn Squash Last?

Store the wedges in an airtight container in the fridge for up to 4 days. Reheat them in a single layer at 400°F or in an air fryer for about 10 minutes until crisp again. Chop the leftovers into grain bowls, farro salads, or stir them into chili for extra body.

What Can I Substitute for Cayenne Pepper?

Red pepper flakes work as a 1:1 swap and bring a similar clean heat. Smoked paprika gives warmth with a deeper, smokier tone if you want to change direction. Leave the cayenne out entirely for a mild version, because the cumin and coriander still carry the dish.

Why Skip Parchment Paper When Roasting Squash?

Direct contact with the hot baking sheet gives the cut sides a browned, slightly crispy crust. Parchment traps steam between the squash and the pan, so the bottom steams instead of caramelizing. Oil the sheet well to keep the wedges from sticking.