Roasted Autumn Acorn Squash

Last week I decided to go on a hunt for the most ‘autumn-like’ recipe in the world. I wanted to avoid the typical pumpkin-spice soup/ apple cider cookies and find something that someone could only eat in the fall and would feel a bit wrong eating in any other season.

Union square, while not the most beautiful park in my city, is home to a tri-weekly farmer’s market. I often used to buy fresh fruits and veggies here, but since we moved out of Greenwich Village, the market is a bit far away. However, last week I found myself walking around Union Square on a gorgeous, crisp Fall Saturday. I saw tiny pots of honey, gooey cheeses, vegan brownies, and a BUNCH of variety of squash. After realizing that I only had $4 in my wallet, I decided that I would have to buy just a tiny amount of something very special. I walked past a table piled high of acorn squash and realized that they were the perfectย autumn-only food, and that one squash was only $3.50! I bought the squash, took the train home, and got cooking!

I wanted to make sure that the seasoning on the squash wasn’t overpowering, so I decided to avoid any online recipes and instead make my own. The seasoning is really subtle and the squash tasted so so so so much like fall. Acorn squash is my new go-to!!



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1 acorn squash

2 teaspoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder


  1. Preheat the oven to 425 degrees.
  2. Cut the squash in half lengthwise (along the equator line) and then cut again so that there are 4 pieces of squash. Cut thin u-shaped slices from each quarter. See above images for guidance.
  3. Toss the squash pieces with the oil, salt, pepper, and garlic.
  4. Spread out evenly on a baking sheet.
  5. Cook in the preheated oven for 10 minutes. Toss the squash pieces and cook for another 10 minutes.
  6. Let cool on the baking sheet for 5 minutes, and then transfer to a plate or a cooling rack until cool.
  7. ENJOY!