Also, check out our oven-roasted garlic potatoes and pan-roasted sweet potatoes recipe.
About the recipe
Roasted acorn squash slices with garlic cream sauce are one the best dishes you can make during fall or for Thanksgiving and Christmas dinner. The squash, roasted in butter, giving a lightly caramelized texture, complements the cream sauce made with garlic and herbs. You can serve it alone or toss it with some crusty bread, dinner rolls, garlic butter shrimp for seafood lovers, or with your favorite pasta. When squash is in season, I highly recommend you try this. You can also make this with butternut squash or fall pumpkin.
Ingredients
Acorn squash: Use green, white, golden, or even a small variety called carnival squash for this recipe. Fat: Butter or olive oil both work fine. Garlic: freshly chopped garlic will give you the best results. Heavy cream: Makes your sauce rich and creamy. I have combined milk and heavy cream in the recipe. You can also use half and half but remember the creamiest sauce is obtained by using heavy cream only. Seasoning: salt and pepper and fresh or dried herbs for additional flavor. Parmesan: It enhances the flavor and makes your sauce cheesy. See the recipe card below for a full list of ingredients and measurements.
How to cut acorn squash into slices?
Place the acorn squash on your cutting board and slice off a small portion of two ends. Cut the squash into half lengthwise or vertically. Remove the seeds and stringy pulp from the center. Now place the flat side on the cutting board and slice them into ½ inch or ¾ inch slices - approximately 20 pieces.
How to roast acorn squash (2 ways)
Pan roasted
Use a wide pan, add butter, and melt it on a medium flame. Place the squash slices in a single layer so that it gets evenly roasted. Sprinkle salt. Cook the squash slices on medium flame for 5 minutes. Then switch the flame to low, flip each slice, cover the pan, and cook for another 10 minutes. This will give it a nice caramelized flavor and texture.
Oven roasted
Preheat the oven to 400 degrees F. Place the acorn squash slices on a single layer on a baking sheet lined with parchment paper. Brush each slice with butter or oil. Oven roast for 15 minutes. Remove from the oven, flip each slice, and oven bake for another 15 minutes or until it becomes lightly browned.
How to make garlic cream sauce?
In a pan, add butter and melt on medium-low flame. Then add the chopped garlic cloves and saute until it turns golden. Make sure not to burn them. Add flour and cook by stirring it continuously till the raw smell from the flour goes off and turns light golden - for about 1 minute. Now add milk, cream, basil, oregano, pepper to taste, and salt to taste, and continue stirring till the sauce thickens - for about 3 to 5 minutes. The time it takes for the sauce to thicken will depend on the size of your pan. The thickened sauce will coat the back of your spoon. Add and stir the Parmesan cheese until the cheese melts, and switch off the flame.
Finally, arrange the roasted squash on the plate with the sauce. Serve extra sauce as a side, or cook your favorite pasta and toss with it.
Tips
Feel free to use any other herbs or red pepper flakes if desired. Do not overcrowd the pan or baking sheet., You can work in batches if pan-roasting or use two baking pans if oven-roasting the squash. If the sauce thickens more than desired, thin it down with milk or water. For additional texture, top it with pecans, walnuts, toasted nuts, or even crispy bacon.
What to eat with squash?
Roasted squash can be served as an appetizer with cream sauce or as a healthy side dish along with cornbread, grilled chicken, roasted meat, favorite salads, beef stew, pasta of your choice, dinner casseroles, etc.
Store
Store the sauce and roasted squash slices separately in an airtight conatiner for 3 to 4 days if there are any leftovers. Just reheat them in the pan or oven before serving.You can also make garlic sauce a day or two before in advance and refrigerate.
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Recipe card
