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Roasted Thelma Sanders acorn squash topped with pepitas and cinnamon served on a plate at a Kentucky homestead — simple heirloom squash recipe
Erin

Baked Thelma Sanders Acorn Squash Recipe

A simple roasted Thelma Sanders acorn squash recipe made savory or sweet.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 2
Course: Side Dish
Cuisine: American
Calories: 146
Ingredients Method Notes

Ingredients
  

  • 1 squash Thelma Sanders Acorn Squash washed and seeded
  • 1 TBS Avocado Oil (use 1/2tbs on each)
  • Optional add ons (mine is pepita seeds, cinnamon, and butter)

Method
 

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Cut squash in half and remove seeds.
    Whole Thelma Sanders acorn squash on cutting board with knife showing how to cut
To cut the squash, place the large flat end down on your cutting board for stability. Cut from the pointed tip downward through the stem end. If the squash is too firm to cut safely, microwave it whole for 30 seconds first to soften slightly.
  1. Lightly oil the squash with either olive or avocado oil.
  2. Place squash cut-side down in baking dish or lined cookie sheet.
The cut side down keeps the moisturelocked in and keeps edges tender.
  1. Bake until fork tender, about 35-45 minutes. (varies by oven and squash size)
  2. Add your favorite toppings, for this one it is butter, sprinkle cinnamon and peppita seeds.
  3. Serve and enjoy.

Notes

Nutrition Facts (Per Serving - 1/2 Roasted Squash):
  • Calories: 146 kcal
  • Total Fat: 7.1g (Saturated Fat: 0.8g)
  • Sodium: 6mg
  • Total Carbohydrates: 20.1g
  • Dietary Fiber: 3.4g
  • Net Carbohydrates: 16.7g
  • Sugars: 7.4g
  • Protein: 2.0g
Nutritional Disclaimer: Data is calculated using standard USDA profiles for winter acorn squash and pure avocado oil. Final calorie counts will vary depending on the exact weight of the heirloom squash and any optional add-ons or sweeteners applied at the table.