Recipe: Whole Roasted Acorn Squash

Of all the seasons, late Fall/Winter eating is by far my favorite. According to Ayurveda, our digestive fire (Agni) is strongest in the colder months, making heartier meals more appropriate for the season. I also love how the seasonal produce makes it easy to cook simple but satisfying meals. Crank up the oven, throw some root veggies in there and watch them turn into the most delicious, tender and sweet treat. You can’t go wrong.

Bordering a dessert with it’s almost caramelized sweetness, this whole roasted acorn squash is an unfussy recipe that makes a perfect side to any main dish. I’ve used a spice mix similar to the Moroccan blend Ras El Hanout and finished it with chopped hazelnuts and pistachios, bringing in an Egyptian Dukkah quality to the dish. Drench it in the spiced ghee, drizzle with with tahini and finish with some fresh chopped parsley or cilantro. Et voila.


1 large acorn squash
1 tsp olive oil
1 tbsp ghee
4 threads saffron
¼ tsp cumin seeds
¼ tsp ground cinnamon
¼ tsp ground turmeric
¼ tsp paprika
¼ tsp ground ginger
⅛ tsp freshly ground black pepper
Pinch Himalayan pink salt

To Garnish
1 tbsp tahini
1 tbsp chopped hazelnuts
2 tbsp chopped pistachios
1 tbsp finely chopped parsley or cilantro 

Preheat the oven to 425F. Line a baking sheet with parchment paper. Poke a few holes in the acorn squash to vent the steam as it roasts. Place it on the baking sheet and drizzle in olive oil. Place in the oven to roast for 60 minutes. Once done, remove from the oven and allow to cool for 10-15 minutes. While it cools, prepare the spice mixture. 

In a small skillet over medium low heat, toast the cumin seeds for 2 minutes until fragrant, stir frequently and be careful not to burn. Add the ghee to the pan. Once it’s fully melted, stir in the remaining spices and continue to cook on low heat for another 1-2 minutes. Remove from heat and set drizzle on top of the squash halves, allowing the mixture to penetrate into the cooked squash and absorb the flavors. 

To serve, cut or tear the squash in half. Place the squash halves on a plate and light smash them down. Garnish with a drizzle of tahini, the chopped nuts and fresh herbs. Serve warm. 

Yield: 2 servings 


Watch the Recipe Reel here!

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