Roasted Acorn Squash with Truffle Oil and Peanuts is sweet-meets-savory oven magic — acorn squash caramelized with demerara sugar and cinnamon, then finished with salted peanuts, spring onion, and a drizzle of truffle oil. Forty minutes, one tray.
Embrace the cozy flavors of autumn with this stunning Roasted Acorn Squash! Its natural sweetness is perfectly enhanced by a sticky demerara and cinnamon glaze, while crunchy roasted peanuts and a sophisticated drizzle of truffle oil add an unforgettable savory twist. This dish is deceptively simple, transforming a humble squash into a centerpiece-worthy side. Don’t have an acorn squash? No problem, a butternut works beautifully. Get ready to fall in love with this sweet, savory, and utterly delicious recipe.
Ingredients
• Serves 4
• 1 large acorn squash, or 1 medium butternut squash
• 1-2 tbsp (30 ml) sunflower oil
• 2 tbsp (30 ml) demerara sugar
• 1 pinch ground cinnamon
• 80g (2.82 oz) / 1/2 cup (480 ml) unsalted peanuts
• 1 tsp (5 ml) truffle oil, or to taste
• 1 spring onion, finely sliced
• Sea salt, to taste
Instructions
1. Preheat your oven to 200°C (400°F) / 180°C (350°F) fan / gas mark 6.
2. Prepare the squash. For easier serving, you can peel the tough skin now with a sharp knife. Alternatively, leave the skin on and remove it after roasting. Lay the squash on its side, carefully cut it in half lengthwise, then cut each half into three long wedges. Use a spoon to scoop out and reserve the seeds.
3. Arrange the squash wedges in a single layer on a roasting tray, flesh-side up. Drizzle with sunflower oil, then sprinkle evenly with sea salt, the pinch of cinnamon, and the demerara sugar.
4. Roast for 30 minutes, or until the squash is tender when pierced with a knife and beautifully caramelized at the edges.
5. While the squash roasts, spread the peanuts on a separate small baking tray. Place them in the oven for about 10 minutes, turning once, until golden. Keep a close eye on them as they can burn quickly! Remove and let cool.
6. To serve, arrange the warm squash wedges on a platter (carefully removing the skin now if you left it on). Drizzle with the truffle oil, scatter over the roasted peanuts and sliced spring onion, and finish with a final sprinkle of sea salt. Serve immediately.
Nutritional Information
• This dish is not only delicious but also packed with nutrients. Acorn squash is an excellent source of Vitamin C, potassium, and fiber, which supports digestive health. Peanuts provide a great boost of plant-based protein, healthy monounsaturated fats, and biotin. This recipe offers a wonderful balance of complex carbohydrates for sustained energy and essential vitamins for overall wellness.
Pro Tips
• Don’t discard the squash seeds! Clean them, toss with a little olive oil and salt, and roast for 15 minutes for a crunchy, zero-waste snack.
• Roast a double batch of peanuts. They store well in an airtight container and are perfect for tossing into salads, stir-fries, or curries later in the week.
• For easier serving and a cleaner presentation, take the extra few minutes to peel the tough squash skin before roasting.
• Experiment with flavorings. Add a pinch of chili flakes for heat, some dried rosemary for an earthy note, or a grating of nutmeg for extra warmth.
FAQ
Q: How can I make this roasted acorn squash a main course
A: To turn this into a satisfying vegetarian main, serve the roasted squash wedges over a bed of fluffy quinoa or wild rice. You can also boost the plant-based protein by adding a can of drained and rinsed chickpeas to the roasting tray for the last 15 minutes of cooking.
Q: Is there a nut-free substitute for the peanuts
A: Absolutely! For a delicious nut-free version, simply replace the roasted peanuts with roasted pumpkin seeds (pepitas) or sunflower seeds. They will provide a similar savory crunch that complements the sweet squash.
Q: Can I prepare this dish ahead of time
A: Yes, this recipe is great for meal prep. You can roast the squash wedges ahead of time and store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C / 350°F until warm. For the best texture, add the truffle oil, roasted peanuts, and spring onion just before serving.
Q: Is this roasted acorn squash recipe vegan
A: Yes, this recipe is naturally vegan. All ingredients, including the demerara sugar and sunflower oil, are plant-based, making it a perfect choice for a fully vegan diet.
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Roasted Acorn Squash with Truffle Oil and Peanuts
Ingredients
Method
- Preheat your oven to 200°C (400°F) / 180°C fan / gas mark 6.
- Prepare the squash. For easier serving, you can peel the tough skin now with a sharp knife. Alternatively, leave the skin on and remove it after roasting. Lay the squash on its side, carefully cut it in half lengthwise, then cut each half into three long wedges. Use a spoon to scoop out and reserve the seeds.
- Arrange the squash wedges in a single layer on a roasting tray, flesh-side up.
- Drizzle with sunflower oil, then sprinkle evenly with sea salt, the pinch of cinnamon, and the demerara sugar.
- Roast for 30 minutes, or until the squash is tender when pierced with a knife and beautifully caramelized at the edges.
- While the squash roasts, spread the peanuts on a separate small baking tray.
- Place them in the oven for about 10 minutes, turning once, until golden.
- Keep a close eye on them as they can burn quickly!
- Remove and let cool.
- To serve, arrange the warm squash wedges on a platter (carefully removing the skin now if you left it on).
- Drizzle with the truffle oil, scatter over the roasted peanuts and sliced spring onion, and finish with a final sprinkle of sea salt.
- Serve immediately.
- Don't discard the squash seeds! Clean them, toss with a little olive oil and salt, and roast for 15 minutes for a crunchy, zero-waste snack.
- Roast a double batch of peanuts. They store well in an airtight container and are perfect for tossing into salads, stir-fries, or curries later in the week.
