This autumn, roast acorn squash. It’s a side dish that’s hearty, cozy, and can easily take the center of the plate as a vegetarian main dish. See why this will become one of your favorite acorn squash recipes.
Tips for Roast Acorn Squash
Bulbous acorn squash can look intimidating, but the trick in cutting any round object is to square it off to get a flat edge, making slicing simpler and more safe. You also want to make sure your knife is sharp. For this recipe, you’ll cut off the ends of the squash. Then, slice the squash in half lengthwise.
Scoop out the seeds—a grapefruit spoon with its jagged edges can be especially helpful here, though a spoon out of the cutlery drawer works well too.
Rubbing each half lightly with oil and sprinkling on salt before cooking helps to soften the squash and infuse flavor into the vegetable while it roasts. Face the squash cut-side down until a spatula can nudge into the skin or a fork pierces the vegetable easily.
Also, there’s no need—and it would be quite difficult to try—to peel acorn squash. Instead the squash is roasted with the skin intact and served as a bowl to scoop out the tender roasted flesh.
Broil the acorn squash halves filled with fig compote until they’re brown and caramelized just before serving them.
Figs Add a Flavor of Autumn
The compote infuses orange juice into Sun-Maid and Orchard Choice Figs with brown sugar, black pepper and a dash of salt. You’ll simmer compote over medium-high heat until the texture is syrupy and liquid has reduced to about 3 tablespoons. As a final touch, you’ll stir in butter for luxurious texture.
Mission Figs has a familiar jammy flavor, whereas Golden Figs are tangy and slightly nutty with a delicate sweetness. Either type of figs is terrific in the compote.
Winter Squash Recipes
In addition to this side dish recipe, try our acorn squash soup with figs, butternut squash galette, sherry-braised squash with figs, or fig and butternut squash salad.
Roast Acorn Squash + Rosemary Dried Fig Compote
Ingredients
Roast Acorn Squash
- 1 acorn squash
- Canola oil
- Salt
- Ground black pepper
Rosemary Dried Fig Compote
- 1 cup orange juice
- 4 Orchard Choice or Sun-Maid Mission Dried Figs chopped medium (scant 1/2 cup)
- 1/2 teaspoon minced fresh rosemary
- 1 tablespoon dark brown sugar
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
Instructions
Make the Roast Acorn Squash
- Preheat the oven to 375F.
- Cut off the ends of the squash. Slice squash in half lengthwise. Remove the seeds.
- Rub the squash halves lightly with oil and sprinkle with salt. Place the halves cut side down on a half sheet pan. Roast squash for 45 minutes to 60 minutes or until a spatula can easily nudge into the skin. Remove from the oven.
Make the Rosemary Dried Fig Compote
- While the squash is cooking, combine 1 cup orange juice, 4 Orchard Choice or Sun-Maid California Mission Figs, chopped medium (scant 1/2 cup), 1/2 teaspoon minced fresh rosemary, 1 tablespoon dark brown sugar, 1/4 teaspoon ground black pepper, and 1/8 teaspoon salt in a small saucepan. Simmer rapidly over medium-high heat, stirring occasionally, until syrupy and the liquid is reduced to about 3 tablespoons, 15 to 20 minutes. Stir in 1 tablespoon butter.
- Adjust an oven rack to the uppermost position (about 6 inches from the heating element); heat the broiler.
- Spoon a portion of the fig compote onto each squash half. Broil until brown and caramelized, 5 to 8 minutes, rotating the baking sheet as necessary and removing the squash halves as soon as they are done. Set the squash halves on individual plates and serve immediately.