Autumn on my Mind

My mom is in town for the weekend and of course, what are we going to do? SHOP! Today, my mom and I went all sorts of shopping; grocery shopping, home cleaning product shopping, and course clothes shopping! Perhaps its because I go to fashion school, or maybe its that I live with my style-guru sister, Chriselle, and she is always a few seasons ahead of the current fashion trends, but I am always shopping for with the the next season in mind. In January, I’m already shopping for spring maxi dresses and wedge sandals. In August (right now), I’m shopping for the autumn/winter season and have my eye out for wool dresses, and long trench coats. Because I have autumn on my mind, this roasted, caramelly, sticky, roasted, savory, sweet, and dark vegetable dish is perfect. Acorn squash is one of the easiest vegetable sides you could make for a dinner party and make it look and taste like a dish from Master Chef (I’m obsessed with the reality competition cooking show). And it looks so pretty on the plate with the bright orange and green contrasting colors. This is a perfect appetizer dish for those holiday parties, a healthy vegetarian dinner dish for those cold nights,  and its even fitting for an after supper dessert!        

Autumn Roasted Acorn Squash


  • 1 acorn squash (cut in half, and seeded)
  • 2 tbsp brown sugar
  • 1 tbsp vegan butter (I used Earth Balance)
  • 1 1.2 tbsp organic maple syrup
  • Pinch of salt (to taste)
  • Ground black pepper (to taste)


  • Preheat oven to 350 degrees.
  • Place both halves of the squash on a lined baking pan (cut side down).
  • Bake for ~30 minutes.
  • Remove from oven. Turn the squash over and rub the inside of the squash with the brown sugar/butter mixture and put it in the oven again, cut side up this time.
  • Bake for another 20 minutes. Remove from oven and oven and eat out of the halved acorn squash or cut it into slices!

69 responses to “Autumn on my Mind

  1. that sounds fantastic! I love squash every time of the year and just recently found out how nice it tastes caramelized. Going to try your recipe as soon as i get some squash under my fingers 🙂

  2. Looks delicious! I love roasted squash, it’s also really good with a dash of nutmeg. I am obsessed with Master Chef too : ).

  3. In Brazil its vegetable is “Abobora” is very very good. Sorry my englisch is very bad.
    No Brasil este vegetal se chama Abobora. Muito bom!!!

  4. Pingback: Autumn on my Mind (via Eye It. Try It.) « The View à La Vu·

  5. Good luck with finding wool dresses at this time of year!! Maybe you could look for halloween costumes instead! 😛

    Nice blog and congrats on getting Freshly Pressed!!

  6. Looks good. I saw some acorn squash in the grocery store last night and thought how I’d never tired it, but then I had no idea how to cook it. I will be trying this. Can you eat the green skin?

  7. I think this is the only squash I’ve never had. From the picture my daughter and I were thinking and hoping it was a melon of some sort…squash is good, but if that had been a melon…our mouths would’ve been watering. I think my butternut squash recipe is very similar to this except to cube it and cook on the stove. Also adding herbs and white pepper is good.

  8. Mmmm, squash! It looks delicious! I can’t wait until the half dozen or so acorn squash in my garden are fully ripe (as evidenced by the fact that I’ve already eaten 2 unripe ones). My favorite way to enjoy this wonder veggie is with butter, garlic salt, and cheese, but this way looks worth a try too. Does it taste a little like pumpkin pie?

  9. So beautiful in its presentation! I can’t wait for the fall farmer’s market where I live, because the best produce of the year comes out to play!

  10. Pingback: Autumn on my Mind (via Eye It. Try It.) « 1220hslkikiliu·

  11. Nigel Slater does a recipe for roasted pumpkin/squash with a spicy tomato sauce that’s delicious. Just a tomato sauce as you’d use for pasta with chilli added. The spicyness cuts through the sweet stickiness of the squash perfectly. Congratulations on your great blog!

  12. Like you I’m itching for Fall and I love acorn squash. Not only did my mother name me Autumn but I have grown to love the season above all others. I can’t wait to break out the sweaters, tights, boots and scarves. The recipe sounds super duper great, I’m going to try it.

  13. beautiful acorn quash is one of my favorites. I use regular butter and lots of it, don’t tell my doc though she would freak. I used to work in a supermarket and that is where i got interested in squash it looked so cool. thank you for the reminder to make this recipe 🙂

  14. I have been looking for a recipe for acorn squash that I thought my husband and I would like! This one looks delicious! I may just have to try it! Found your blog via “freshly pressed” on wordpress and truly am glad I did! Thanks for the recipe! Check out my blog also on wordpress @ when you get a minute and let me know what you think!

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  16. Pingback: a-corny squash & a-FREEbie « hungry for living·

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