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Today is September 25, 2022

Roasted Acorn Squash with Mississippi Honey

Side Dishes




2 acorn squash (about 1 pound each)
2 tablespoons extra virgin olive oil
1/2 teaspoon nutmeg
2 tablespoons Mississippi honey
Cinnamon (optional)
Salt and pepper to taste


Preheat oven to 350 degrees. Split acorn squash in half and scrape out the seeds with a spoon. Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections. Toss squash with olive oil, nutmeg and honey. Lay the squash pieces, cut sides down, on a baking sheet. Sprinkle with cinnamon (optional). Bake 30 to 40 minutes, or until the squash flesh begins to turn golden brown and is tender. Lightly season with salt and/or pepper. Arrange on a platter and serve warm.

Tip: A sturdy knife to slice an acorn squash is a necessity. Pierce the skin of the squash in a few spots, and microwave the squash on high for 2 minutes. Let stand for a few minutes before carving.


This recipe as featured in the November 2019 edition of "Plated with Rebecca Turner." Rebecca Turner is an author, registered dietitian, radio host, television presenter and a certified specialist in sports dietetics with the Academy of Nutrition and Dietetics. A lifelong Mississippian, she has spent the last decade offering no-nonsense nutrition guidance that allows you to enjoy good health and good food. Her book, “Mind Over Fork,” challenges the way you think, not the way you eat. Find her on social media and online at

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