Whole Roasted Acorn Squash

Sep 4

There’s something about a simple whole roasted winter squash that hits the spot in the colder months. The flesh becomes so tender and sweet as it roasts, making the perfect canvas for a drizzle of saffron-infused ghee and aromatic spices. The spiced ghee drizzle is where all the flavor is! Plus, a touch of creamy tahini, crunchy pistachios and hazelnuts tie it all together. It’s the perfect vegetable side…or day I even say…a dessert?

PREP: 10 min | COOK: 45–60 min | YIELD: 2 servings

Ingredients

1 large acorn squash
1 teaspoon olive oil
1 tablespoon ghee
4 threads saffron
¼ teaspoon cumin seeds
¼ teaspoon ground cinnamon
¼ teaspoon ground turmeric
¼ teaspoon paprika
¼ teaspoon ground ginger
⅛ teaspoon freshly ground black pepper
Pinch mineral salt

To Garnish:

1 tablespoon tahini
1 tablespoon chopped hazelnuts
2 tablespoons chopped pistachios
1 tablespoon finely chopped parsley or cilantro

Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Pierce the acorn squash several times with a sharp knife to allow steam to escape. Place it on the baking sheet, rub with the olive oil, and roast whole for 45-60 minutes, depending on its size, until the skin is browned and a knife slides easily into the flesh.

Remove from the oven and let cool for 10-15 minutes. While the squash cools, prepare the spiced ghee. Warm a small skillet over medium-low heat and toast the cumin seeds for about 1 minute, stirring frequently. Add the ghee and saffron, cinnamon, turmeric, paprika, ginger, black pepper, and salt. Cook gently for 1–2 minutes, until fragrant, then remove from the heat.

Cut the squash in half lengthwise and scoop out the seeds. Gently flatten or smash the flesh with a fork, then spoon the warm spiced ghee over the squash, allowing it to soak into the flesh. Drizzle with tahini and garnish with chopped hazelnuts, pistachios, and fresh herbs. Serve warm.

Cooking Notes

Roasting Notes: Cooking time will vary with the size of the squash. Rather than relying solely on the clock, test the thickest part with a knife; it should slide through easily when the squash is ready.