Vegetarian Recipes
Roasted Acorn Squash
Acorn Squash is one of my favorite varieties of squash. It’s pretty dynamic, and you’ll be hard-pressed to find someone who hates the flavor. It’s mild, nutty, and so pleasing to the eye! Cutting the squash into slices rather than halves stretches this already budget-friendly side dish even further. I rub each slice in a warming marinade, which is speckled with cinnamon and raisins (the raisins become caramelized in the oven!), and then roast them until tender. I think this roasted Acorn Squash recipe should make its way onto your holiday dinner spread, and it’s so easy to make!
What is Acorn Squash?
If you’re unfamiliar with acorn squash, it’s a winter squash variety known for its small size, distinct ribbed skin, and mild flavor. The flesh becomes creamy and almost buttery when roasted—perfect for a comforting side dish. It’s also packed with vitamins A, C, and potassium! This squash is perfect for stuffing, like in our wild rice stuffed acorn squash recipe, but roasting in a simple seasoning blend lets the natural flavor shine through. It also makes an excellent star ingredient in a blended soup!
I use olive oil, poultry seasoning, minced garlic, brown sugar, and cinnamon for a savory-sweet balance in this recipe. But my secret ingredient to add a unique pop of flavor to savory dishes like this is raisins. Their natural sweetness really bring out the earthy, nutty flavor in the squash by adding some contrast.
Ingredients
Here’s what you’ll need to make this roasted acorn squash recipe:
- Acorn Squash: A perfectly ripe acorn squash will be firm, heavy for its size, and be a deep green color. They might also have some orange coloring on the skin, which is normal. Avoid squash with soft spots or cracks. If your squash is hard to cut, try poking some holes in it with a fork and microwaving for 1-2 minutes to soften it up. I recommend doing this for any squash recipe, like my roasted butternut squash, as some squash can be tough to cut through!
- Olive Oil: Helps the seasonings to stick and adds richness to the final dish.
- Seasonings: Salt, black pepper, cinnamon, and poultry seasoning (a blend of sage, thyme, rosemary, and other herbs) make up the simple yet flavorful seasoning mix.
- Brown Sugar: I opted for light brown sugar in this recipe rather than honey or maple syrup. The molasses in the brown sugar pairs perfectly with the savory poultry seasoning and adds a nice depth of flavor. But if you have maple syrup on hand, you could save some squash and make our smoky maple roasted acorn squash, too!
- Raisins: Use any color raisins you like.
- Garlic: Adds a savory bite and balances out the sweetness from the brown sugar and raisins.
- Fresh Parsley: For garnishing. The pop of green against the yellow squash would look amazing on your holiday dinner table!
How to Serve
This oven roasted acorn squash makes a cozy side dish for Thanksgiving or any fall meal. It pairs well with meats, such as baked ham or pot roast. For a vegetarian option, serve it alongside a hearty sweet potato black bean skillet or a tomato pie. You could even add extra toppings to match your meal, like a sprinkle of feta cheese or Parmesan for some umami, caramelized onions, or candied pecans for added crunch! A little citrus zest and sour cream on top is another great way to serve these roasted slices of perfection!
Can You Eat Acorn Squash Skin?
Yes, the skin is edible! It softens slightly when baked, but you can easily separate it from the flesh with a fork when eating if you don’t like the texture. I don’t peel my squash because the skin helps the slices keep their beautifully scalloped shape. I also like the visual contrast between the green skin and buttery yellow flesh. Whether you plan to eat the skin or not, be sure to thoroughly wash the outside of the squash before cutting.
Storage Instructions
Roasted acorn squash is great for meal-prepping. You can store leftovers in an airtight container in the refrigerator for up to four days. Reheat them in the oven, air fryer, or microwave until warmed through. You can also try freezing the cooked squash for up to three months, but note the texture may change when thawed. If that happens, you could always use your frozen squash slices in soups, stews, or casseroles.
Roasted Acorn Squash Recipe
Equipment
Ingredients
- 3 Tbsp olive oil $0.57
- ½ tsp salt $0.01
- ½ tsp freshly cracked black pepper $0.04
- ¼ tsp poultry seasoning $0.05
- 2 cloves garlic, minced $0.06
- 1 Tbsp brown sugar $0.03
- ⅛ tsp cinnamon $0.01
- 3 Tbsp raisins (any color), divided $0.36
- 2 acorn squash $5.58
- 1 Tbsp fresh parsley, minced $0.04
Instructions
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In a mixing bowl, combine olive oil, salt, black pepper, poultry seasoning, minced garlic, brown sugar, and cinnamon.
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Whisk to combine marinade ingredients and add 2 Tbsp raisins, stirring to coat them evenly.
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Cut acorn squash in half lengthwise and remove seeds. Then, cut ½-inch wide slices (half rings, width-wise).
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Add the cut squash slices to a large size mixing bowl and pour the marinade over top.
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Rub the mixture into the squash with your hands. Alternatively, you can use a basting brush.
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Spread dressed squash and the 2 Tbsp marinated raisins out on lined baking sheets. Drizzle any leftover marinade on top of the slices of squash.
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Bake at 425F for 20 minutes, flipping the slices half way through.
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Top with fresh minced parsley and remaining 1 Tbsp of uncooked raisins.
See how we calculate recipe costs here.
Nutrition
how to Make Roasted Acorn Squash Slices – step by step photos
In a mixing bowl, combine 3 Tbsp olive oil, ½ tsp salt, ½ tsp black pepper, ¼ tsp poultry seasoning, 2 cloves minced garlic, 1 Tbsp brown sugar, and ⅛ tsp cinnamon.
Whisk to combine marinade ingredients and add 2 Tbsp raisins, stirring to coat them evenly.
Cut 2 acorn squash in half lengthwise and remove seeds. Then, cut ½-inch wide slices (half rings, width-wise).
Add the cut squash slices to a large size mixing bowl and pour the marinade over top.
Rub the mixture into the squash with your hands. Alternatively, you can use a basting brush.
Spread dressed squash and the 2 Tbsp marinated raisins out on lined baking sheets. Drizzle any leftover marinade on top of the slices of squash.
Bake at 425F for 20 minutes, flipping the slices half way through.
Top with 1 Tbsp fresh minced parsley and remaining 1 Tbsp of uncooked raisins. Doesn’t the squash look so pretty?! And it tastes even better than it looks!
More Easy Squash Recipes
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Vegetarian Recipes
Easy Homemade Falafel
This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!
What is Falafel?
If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!
My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.
“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”
MaryBeth
Ingredients
Here’s what you’ll need to make this easy falafel recipe:
- Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
- Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
- Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
- Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
- Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
- Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
- Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
- Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.
Can I Bake Them?
I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.
Recipe Success Tips!
- Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
- Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
- Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
- Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
- Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
- Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.
How to Serve Falafel
I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.
Storage, Freezing, & Reheating
I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.
Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.
Homemade Falafel Recipe
Equipment
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Food Processor
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Baking Sheet
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Parchment Paper
Ingredients
- 2 15 oz. cans chickpeas $1.72
- ¼ red onion $0.26
- 1 handful fresh parsley, about ¼ bunch $0.26
- 1 handful fresh cilantro, about ¼ bunch $0.17
- 4 cloves garlic $0.12
- 1 tsp salt $0.01
- ½ tsp cayenne pepper $0.13
- 1 tsp ground cumin $0.08
- 1 tsp baking powder $0.04
- ½ cup flour* $0.07
- ¼ cup neutral cooking oil for frying $0.22
Instructions
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Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
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Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
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Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
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Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
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If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
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To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.
See how we calculate recipe costs here.
Notes
Nutrition
How to Make Falafel — Step By Step Photos
Gather all your ingredients.
Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.
Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.
Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.
Scoop the mixture into about 2 Tbsp portions and shape into small patties.
If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.
To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.
Let them drain on a paper towel to absorb the excess oil.
And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!
More Easy Chickpea Recipes
The post Easy Homemade Falafel appeared first on Budget Bytes.
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