Name: Roasted Acorn Squash with Pine Nuts, Honey, and Parsley
Total time: 1 h
Yield: Serves 6 to 8
Ingredients: 2 acorn squashes (1½ pounds each); ¼ cup extra-virgin olive oil; 1 teaspoon table salt; 1 teaspoon pepper; ¼ cup pine nuts; 2 tablespoons extra-virgin olive oil; ¼ cup honey; 1 tablespoon lemon juice; ¼ teaspoon table salt; 2 tablespoons chopped fresh parsley

Roasted Acorn Squash with Pine Nuts, Honey, and Parsley

By Mark Huxsoll

Published on August 23, 2022

Time

1 hour

Yield

Serves 6 to 8

Featured Comment

“This dish absolutely knocked my socks off! It was so beautiful on the plate and tasted even better.” —Shannon B.

Ingredients

Squash

2 acorn squashes (1½ pounds each)¼ cup extra-virgin olive oil1 teaspoon table salt1 teaspoon pepper

Topping

¼ cup pine nuts2 tablespoons extra-virgin olive oil¼ cup honey1 tablespoon lemon juice¼ teaspoon table salt2 tablespoons chopped fresh parsley

Before You Begin

If you can find only squashes smaller than 1½ pounds, begin checking for doneness a few minutes early. Conversely, squashes larger than 1¼ pounds will take slightly longer to cook.

Make Ahead: You can cut the squash up to 24 hours in advance.

Instructions

for the squash

Adjust oven rack to middle position and heat oven to 475 degrees. Working with 1 squash at a time, cut ¼-inch-thick slice from stem end of 2 acorn squashes. Place squash trimmed side down on cutting board, halve squash lengthwise, scrape out seeds, and cut each half into 4 wedges.

Toss squash with ¼ cup extra-virgin olive oil, 1 teaspoon table salt, and 1 teaspoon pepper in large bowl until evenly coated. Arrange squash cut side down in single layer on rimmed baking sheet. Roast until side touching sheet is deep golden brown, 15 to 25 minutes. Using spatula, carefully flip each wedge onto second cut side and continue to roast until well browned on second side, 5 to 10 minutes longer.

for the topping

Meanwhile, combine ¼ cup pine nuts and 2 tablespoons oil in small saucepan and cook over medium-low heat, stirring often, until pine nuts are golden brown, about 4 minutes. Off heat, whisk in ¼ cup honey, 1 tablespoon lemon juice, and ¼ teaspoon salt.

Using spatula, gently transfer squash to serving platter. Drizzle evenly with pine nut mixture and sprinkle with 2 tablespoons chopped parsley. Serve.