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Roasted Acorn Squash with Pine Nuts


Roasted Acorn Squash with Pine Nuts
  • Gluten Free!
Serves: 4Ready In: 40 minutes

Why We Like It


The combination of the squash, pine nuts and garlic turn this into a side dish that tastes amazing.  Not only does it taste fantastic, but it will make your house smell like an authentic Italian kitchen!

Preheat the oven to 400 degrees

Bake the Acorn Squash:

  • 1 acorn squash
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Cut acorn squash in half.  Use a spoon to scoop out the seeds and discard them.  Then cut the squash in half again.  Slice into 1/4 inch slices (leaving the skin on the squash).  Place the squash on a greased baking pan in a single layer (they can overlap slightly).  Brush or spray the squash with oil and sprinkle with salt and pepper.  Bake for 15 minutes.

Add the Garlic and Bake Again:

  • 5 garlic cloves (finely chopped)
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 Tbsp pine nuts

Add everything except pine nuts to a small bowl and stir to combine.  Remove the squash from the oven and flip the squash pieces over so they brown evenly.  Then brush or spoon the garlic mixture over the squash.  Sprinkle with pine nuts and bake again for 10-15 minutes until squash is tender and browned.

Serve and Enjoy!

Quick Tips


Acorn squash is easier to cut at room temperature.  You can also put in the microwave for a couple minutes to soften it up if it is difficult to cut.

Watch the squash as it cooks.  Thinner slices will cook faster and thicker slices may take longer to cook.

Nutrition Information for one serving


  • Calories: 135
  • Fat: 10 g
  • Saturated Fat: 1.2 g
  • Total Carbohydrate: 13 g
  • Cholesterol: 0 mg
  • Fiber: 2 g
  • Sugars: 0 g
  • Protein: 2 g
  • Sodium: 200 mg
(Recipe adapted from mayoclinic.com)
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