Toss slightly sweet acorn squash in a savory blend of sage + spice and olive oil and bake. Four ingredients. That’s all.If you need an easy side dish and a little something different on the table, this is the winter squash recipe for you.
Savory Sage Winter Squash
These little babies were on sale (YES!) at my grocery store, so I snagged ’em.
The first person who really turned me on to winter squash and acorn squash is a lovely co-worker who loves them. At one point in time, we actually held an annual Acorn Squash Day (like Thanksgiving).
Where I am from, we are all familiar with traditional yellow summer squash. Fried, sauteed, whipped up in a casserole…squash is a go-to vegetable in my home.
Let’s explore the world of winter squash. Cooking seasonally is a great way to prevent food boredom. You know, the “I don’t know what I’m in the mood for.” or “What am I going to make that is different?”
There are so many varieties to help jazz up your meals. And yes, you can eat them instead of just decorate with them.
- Acorn Squash – Totally adorable, sweet, and easy to handle.
- Amber Cup Squash – These are the little orange ones that look like little pumpkins and are often sold in stores as mini pumpkins. (Yes you can eat them, too.)
- Autumn Cup Squash – The are small and green and look like little green pumpkins.
- Banana Squash – Guess what they look like?
- Butternut Squash – This is one of the most popular of the winter squash varieties and is currently having a moment.
- Butter Cup Squash – Great to eat like sweet potatoes.
- Carnival Squash – Pretty skin, small and easy to work with.
- Delicata Squash – I will be trying with this one next!
- Fairytale Pumpkin Squash – This is automatically my favorite, but I’ve never eaten it. Just love the name.
- Gold Nugget Squash – Also known as Oriental pumpkins.
- Hubbard Squash – Who is the guy that sat around and named all of these varieties?
- Kabocha Squash – Sounds intriguing.
- Spaghetti Squash – This is the squash that Pinterest made famous. Tons of recipes out there, including mine.
- Sweet Dumpling Squash – I think I’ve decorated with this one before, but next time, I’m eating it!
- Turban Squash – Hey it looks like…a turban.
To prepare this rustic side dish is a breeze.
First, using a large knife, cut the acorn squash in half. Then scrape out the seeds. Slice into wedges and place in a large bowl. Drizzle generously with olive oil and sprinkle with sage and other savory spices. Toss to coat well and throw them on a pan and bake.
Looking for more toss + bake recipes? Check out some of my favorites:
Adjust the amount of sage to your preference. For this recipe we used ground sage because we wanted it to blend with the oil. However you can adapt this to use fresh sage. Get the complete recipe below for this simply seasoned winter squash side dish.
Savory Sage Winter Squash
- 2 acorn squash
- 1/4 cup olive oil
- 1 tsp ground sage
- 1 tsp all purpose seasoning blend of choice We used So-La Seasoning Low Sodium Blend
- Preheat oven to 350 degrees.
- Cut the acorn squash in half. Using a spoon scrape out the seeds. Cut the halves into wedges.
- Place the wedges of squash in a large bowl. Pour the olive oil on top and add the sage and seasoning blend. Toss to coat well.
- Arrange the wedges on a baking sheet and bake for 30 - 40 minutes until the edges are browned and the squash is tender.