Roasted Rosemary Acorn Squash

Look for a small squash, dark green with a splash of orange called a kiss of sunshine.  Acorn squash is packed with beta carotene.

Rosemary has been given credit for improving the memory, being an antioxidant, and a natural anti-inflammatory.

Roasted Rosemary Acorn Squash


  • 1 acorn squash, organic if possible
  • 1 tablespoon plus one teaspoon extra virgin olive oil
  • 1/3 teaspoon salt
  • 1 sprig of rosemary, organic if possible


  1. Preheat oven to 375 degrees.
  2. Rinse the squash then dry. Cut in half lengthwise through the stem end; remove seeds. I like to use a serrated knife to cut the squash in half, and then a grapefruit spoon to remove the seeds.
  3. Drizzle 1 tablespoon of the olive oil in and around the cavity of the two halves of the squash (not the skin side).
  4. Sprinkle with salt.
  5. Place a half sprig of rosemary in each cavity.
  6. Add the remaining one teaspoon olive oil to the bottom of an iron skillet (8 or 10 inch).
  7. Flip the squash over so it is skin side up and the rosemary is hidden in the cavity.
  8. Bake for 20 to 25 minutes.
  9. Lift the squash with a spatula to see if the rim is brown. If so turn the squash over and bake another 7 to 10 minutes or until a knife can easily pierce the skin and go through the squash.
  10. Eat hot or room temperature.

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