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Warmly Spiced Acorn Squash Slices

February 25, 2015 By Jessica

Of all squashes, acorn squash usually gets a bad rap. It seems that butternut and pumpkin are the fall favorites with all the attention they get while they’re around. But don’t forget how this funny looking squash has all the versatility and somewhat peculiar flavor as its’ cousins.This tipsy, ridged winter squash may have a hard rind exterior, but what lies inside is a slightly nutty, milder flavor than say, butternut, and pairs well with many spices. It’s also delicious stuffed and baked with rice, quinoa, or chopped meat as well chopped up and thrown into stews (skin is edible). If you haven’t bought any yet now is the time before they are gone.   

gluten free vegan butternut squash with pumpkin seeds

It’s delicate, and sweeter flavor (more so than other winter squash due to it’s longer growing period, giving it plenty of time to soak up the sun) had me wondering, why haven’t I been cooking this more often.

Some may say only select the dark green ones, yet the orange ones yield just as delicious results. There are also speckled varieties that taste a little sweeter. All are terrific for roasting in the oven. Overripe squash can be stringy, they usually have wrinkly skin, and can be easily squeezed. Squash should be very firm, without blemishes, which could mean spoilage.

gluten free vegan butternut squash with pumpkin seeds

roasted-acorn-squash-from-jessicas-kitchen

gluten free vegan butternut squash with pumpkin seeds

gluten free vegan butternut squash with pumpkin seeds

The warm-spiced squash along with the coconut yogurt, tart pomegranate seeds, and a little fresh cilantro, takes this winter squash to a whole new level. I hope you give this spiced acorn squash for its’ flavor and how easy it is … until then, enjoy! 

Serves 8 sides

Ingredients:

4 acorn squash
few drizzles of olive oil (not extra virgin), about 2 tablespoons or so
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried thyme
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon crushed black pepper
1/4 teaspoon ground cloves

Optional: coconut yogurt (plain flavor) and pomegranate seeds

Note: the spices above are an adapted version of garam masala, if you have garam masala then use that in addition to thyme.

Preparation:

Preheat oven to 400 degrees F/204 degrees C.

Prepare two baking sheets lined with parchment paper. Wash outer skin, then cut the squash in half (lengthwise) and remove seeds. Slice about a 1/4 inch thick. Transfer onto the baking sheets.

gluten free vegan butternut squash with pumpkin seeds

Drizzle with olive oil. Combine salt and all the spices in a small bowl then sprinkle evenly over all the slices.

gluten free vegan butternut squash with pumpkin seeds

Rub the slices and toss by hand to full coat all the slices. Bake for 30 minutes.

For make ahead: Do not freeze after it has been cooked, it will become soggy. Instead season sliced squash then freeze. After it has thawed drizzle with olive oil, toss to combine and bake.

 

 gluten free vegan butternut squash with pumpkin seeds

gluten free vegan butternut squash with pumpkin seeds

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Filed Under: side dishes, vegan Tagged With: dairy-free, gluten-free, side dishes, soy-free, vegan

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Comments

  1. Diane says

    February 26, 2015 at 7:55 am

    The squash looks delightful with yogurt and pomegranate seeds. I'm getting hungry!
    Reply
    • Jessica says

      February 26, 2015 at 11:13 am

      Thank you, enjoy!
      Reply
  2. Lisa says

    February 26, 2015 at 7:58 am

    I make acorn squash often and love it, so does my family. I can't wait to try this with the warm spices, sounds so delicious!
    Reply
    • Jessica says

      February 26, 2015 at 11:14 am

      Enjoy Lisa!
      Reply
  3. Ronnie says

    February 26, 2015 at 8:36 am

    I love to make squash stuffed with quinoa, chicken and vegetables. I haven't tried it with the spices in your recipe yet, looking forward to it!!
    Reply
    • Jessica says

      February 26, 2015 at 11:15 am

      Ronnie, If you like the spices in a garam masala you will love this, enjoy!
      Reply
  4. Steph says

    February 26, 2015 at 8:39 am

    Jessica, this looks amazing!! I would never have thought to slice up acorn squash and have it with coconut yogurt and pomegranate seeds. OMG I have to try this!
    Reply
    • Jessica says

      February 26, 2015 at 11:15 am

      Thank you! Enjoy!
      Reply
  5. Melissa says

    February 26, 2015 at 8:43 am

    It's so true I never think to buy acorn squash! I'm usually going for butternut squash, you make this look so delicious and so easy, now I need to go food shopping after work. By the way I love your blog and your recipes :)
    Reply
    • Jessica says

      February 26, 2015 at 11:16 am

      Thank you Melissa! Give it a try, it's similar in flavor but a little nuttier, enjoy! :)
      Reply
  6. Brittany says

    February 26, 2015 at 8:53 am

    I will admit I have never tried acorn squash and I don't know why, I guess I haven't really come across it and growing up my mother never made it. It looks really good. How would you compare this in flavor to butternut squash?
    Reply
    • Jessica says

      February 26, 2015 at 11:18 am

      Thank you Brittany! It's very similar, same texture, a little nuttier and pairs well with similar use of spices. It is very hard to peel an acorn squash due to the ridges, whereas a butternut can be peeled. Both skins are edible. Hope that helps :)
      Reply
  7. Irina says

    February 26, 2015 at 9:04 am

    This reminds me of a Moroccan dish my husbands family makes ; they don't use thyme instead they use garlic and ground ginger in their spice blend and serve it with lamb. This looks like a delicious meat free alternative, and so beautiful!
    Reply
    • Jessica says

      February 26, 2015 at 11:18 am

      Thank you Irina!
      Reply
  8. Mouna says

    February 26, 2015 at 9:28 am

    Nice recipe that I want to try. I use the spices often for meat and chicken stew but not with squash. Looks very pretty too. Thank you for recipe :)
    Reply
    • Jessica says

      February 26, 2015 at 11:19 am

      Your so welcome Mouna, enjoy!
      Reply
  9. Yvette says

    February 26, 2015 at 10:34 am

    This looks divine!
    Reply
  10. Melissa says

    February 26, 2015 at 12:52 pm

    I love the spices in here, and the coconut yogurt looks like greek yogurt. What brand is that? My daughter cannot eat dairy anymore. I think she would love this to take to work. Thanks!
    Reply
    • Jessica says

      February 26, 2015 at 2:46 pm

      The brand is: So Delicious, plain flavored. It tastes similar to a greek yogurt, just a bit thinner and a great substitute to greek yogurt. Enjoy!
      Reply
  11. Leeza says

    February 26, 2015 at 7:47 pm

    I love to make any kind of squash and this looks really yummy with yogurt and pomegranate seeds. I think some honey and toasted almonds added to this would go well with my roast chicken. Dinner is served! Thanks for the recipe!
    Reply
  12. Cat @ therusticwillow says

    February 27, 2015 at 2:20 pm

    This looks soooo delicious! I've included it in my "Links I love " for this week! http://therusticwillow.com/links-love-2272015/
    Reply
    • Jessica says

      February 27, 2015 at 3:27 pm

      Thank you Cat and thank you for including me in your "Links I Love"! Have a great weekend :)
      Reply
  13. Orrine says

    March 3, 2015 at 10:12 pm

    I found the spices to go very well with a drizzle of maple syrup, toasted cashews and pomegranate and delicious with pork chops. I couldn't find the coconut yogurt but it was still delicious with the spices on the squash. I would definitely make this again!
    Reply
    • Jessica says

      March 4, 2015 at 11:26 am

      Thank you for sharing Orrine, happy to hear you enjoyed it :)
      Reply

Trackbacks

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    February 27, 2015 at 2:14 pm
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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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