Roasted Acorn Squash with Pumpkin Seed Oil

Wegmans… how I adore you!  You have a cooking station where you tantalize me with your fine smells.  Then you tease me with a taste.  Then you tempt me by putting all of the ingredients right there in front of me… along with the recipe.  You had me at “Roasted Acorn Squash with Pumpkin Seed Oil“.  I hope you will forgive me, as I had to make a few changes!

The sweet roasty goodness of Autumn veggies. Yum!

The sweet roasty goodness of Autumn veggies. Yum!

3.5 cups cleaned and cut acorn squash, raw
1/2 cup onions, chopped
1 large portabella mushroom cap, sliced
2 tablespoons olive oil
1 teaspoon pumpkin seed oil
morton lite salt and fresh ground pepper, to taste


  • Preheat oven to 450 degrees.
  • In a medium bowl, toss squash, onions, and mushrooms with salt, pepper, and olive oil.
  • Place into shallow roasting dish or on baking sheet. Roast in oven for 25 to 30 minutes, until squash is tender and sweet.
  • Drizzle with the pumpkin seed oil.  That’s it!!!!  Enjoy.

This is the ultimate comfort food. Sweet, healthy, and simple! A little bit of fiber, the benefits of olive oil, and just a hint of protein. Squash is a veggie that is a little higher in carbs, but you’re clocking in just 12g or so per serving with this fine dish.

As you read above, I bought the pumpkin seed oil at Wegmans. You should be able to find it in the same section as olive oil in your grocery store or among the gourmet foods.  If you’re lucky, you can access a Wegmans and buy some pre-prepped acorn squash.  This allowed me to toss this together in record time.

Could I earn money as a Pumpkin Squeezer?

Could I earn money as a Pumpkin Squeezer?

Even if you can’t get to a Wegmans, you can click those links to see the nutritional stats of each ingredient.

The original recipe called for shallots.  Alas, my shallots went off before I had a chance to use them.  No matter.  I threw in some regular white onion, and I added the sliced portabella cap, while I was at it.  You can add just about any vegetables you want.  Beets… carrots… potatoes… other kinds of squash.  Go ahead and clean out the veggie drawer.  Make sure the vegetables aren’t toooo overcrowded.  If you increase the overall amount of the vegetables, you might want to add a bit more olive oil.  (I don’t need to remind you to take into account the nutritional stats of any changes you make, right?  Especially potatoes will up the carbs.)

I love all kinds of roasted Autumn root vegetables, but the acorn squash was surprisingly sweet and warmed me up on a particularly chilly Maryland night.  I think you will love it, too.  The pumpkin seed oil added a lovely and tasty touch, but if you can’t find it… don’t let that stop you.  I find a shallow baking dish easier to deal with than a lined baking sheet.  Even with the oil, they still kind of stick.



Find this recipe in my SparkRecipes recipe box.


  1. Stop it! Waaaahhhhhhhhh I want a Wegman’s!

  2. Wow that squash looks delicious!

  3. Get more recipes and order online Original Austrian Pumpkin Seed OIl. We ship world wide!

  4. YUM! Welcome to the foodie blogroll!

  5. I like the squash & mushroom combo – sounds very yummy!

  6. Many thanks. :)

  7. That is quite a pumpkin recipe database. I may have to put that in my link list.

  8. It’s seem so delicious,….mmmhhhh…

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