Enjoy the delicious flavors of these roasted acorn squash ribbons, topped with a cream herb dressing and toasted walnuts.
I absolutely love acorn squash! It’s versatile and can be served stuffed, cubed, and roasted, added to various soups, stews, curries, and more. However, these roasted acorn squash ribbons are my favorite way to serve them. They are tender with a light crunch around the edges, flavorful, and the creamy herb dressing drizzled on top is just chef’s kiss! You can enjoy this dish by itself or pair it with your favorite proteins. If you’re looking for a fun and delicious way to incorporate more vegetables into your diet, give this recipe a try!
Make a Green Goddess dressing from scratch using my recipe, or purchase a creamy herb dressing of your choice.
Ingredients
- 1 medium acorn squash
- Olive oil
- Kosher salt
- Coarse ground black pepper
- Dried rosemary (or chopped fresh rosemary)
- Green Goddess Dressing (or your favorite creamy herb dressing)
- Walnut halves
- Fresh herbs (parsley, dill, or chives), chopped
How to Make Roasted Acorn Squash Ribbons
- Preheat oven to 400 degrees F.
- Prep the squash: Rinse the acorn squash under cool water, and dry completely with paper towels. Next, cut it in half, lengthwise, scoop out the seeds, and discard them.
- Slice it: Using a sharp knife, slice the squash into 1/4-inch thick pieces. There is no need to remove the skins.
- Season it: Combine the sliced squash ribbons with olive oil, salt, black pepper, and rosemary, and spread them out on a large parchment-lined baking sheet. You may need a second baking sheet.
- Bake it: Bake the acorn squash ribbons for 25-30 minutes, or until the squash is tender, and it becomes browned and crunchy around the edges.
- Walnuts: Toast the walnuts in a skillet over medium-high heat for 1-2 minutes, moving them about the pan so they do not burn. Transfer them to a cutting board and let them cool for 5 minutes before chopping them into smaller pieces.
- Serving: Arrange the acorn squash ribbons on a serving platter. Top with Green goddess dressing, toasted walnuts, and chopped herbs.
- Storing and reheating: Store leftovers in an airtight container in the refrigerator, reheat in the microwave, or enjoy this dish cold.
What to Serve With Acorn Squash Ribbons
Protein: Lamb chops, pork chops, pot roasts, or roasted chicken
Grains: Couscous or rice
Fresh Veggies: Side salad or a Festive Salad
Brunch: Serve alongside frittata or quiche
More Recipes to Enjoy!
- Apple Sausage Stuffing
- Grilled Corn and Black Bean Salad
- Mashed Sweet Potatoes with Sage Butter
- Mediterranean Dense Bean Salad
Roasted Acorn Squash Ribbons
Equipment
- 1-2 large baking sheets
Ingredients
- 1 medium acorn squash
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried rosemary or 1 teaspoon fresh, chopped
- 1/2 cup Green Goddess Dressing or your favorite creamy herb dressing
- 1/2 cup walnut halves
- chopped fresh herbs parsley, dill, or chives, chopped
Instructions
- Preheat oven to 400 degrees F.
- Rinse the acorn squash under cool water, and dry completely with paper towels.
- Next, cut it in half, lengthwise, scoop out the seeds, and discard them.
- Using a sharp knife, slice the squash into 1/4-inch thick pieces. There is no need to remove the skins.
- Combine the sliced squash ribbons with olive oil, salt, black pepper, and rosemary, and spread them out on a large parchment-lined baking sheet. You may need a second baking sheet.
- Bake for 25-30 minutes, or until the squash is tender, and it becomes browned and crunchy around the edges.
- Toast the walnuts in a skillet over medium-high heat for 1-2 minutes, moving them about the pan so they do not burn. Transfer them to a cutting board and let them cool for 5 minutes before chopping them into smaller pieces.
- To serve: arrange the acorn squash ribbons on a serving platter. Top with Green goddess dressing, toasted walnuts, and chopped herbs.
- Store leftovers in an airtight container in the refrigerator, reheat in the microwave, or enjoy it cold.
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