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Roasted Acorn Squash

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This Roasted Acorn Squash recipe is delicious, easy to prepare for a simple fall side dish that everyone will love. It is flavored with a fun combination of powdered spices and topped with grated Pecorino Romano cheese. It is so simple to prepare, you can make it any night of the week or during the holidays!

Roasted Acorn Squash slices on a parchment lined baking sheet

How to make Roasted Acorn Squash:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

Slice an acorn squash in half.

An acorn squash cut in half on a wood cutting board

Remove the seeds with a large spoon.

Two acorn squash halves with the seeds removed, sitting on a wood cutting board

Place the cut side down on a cutting board and slice the squash horizontally into 1/4-inch slices.

Sliced acorn squash on a wood cutting board

Arrange the slices on the prepared baking sheet in a single layer.

Mix the spices together in a small bowl.

Seasoning mixture in a small glass bowl with the sliced acorn on a baking sheet in the background

Drizzle the squash slices with olive oil, then sprinkle the seasoning mixture over the top.

Seasoned acorn squash slices on a parchment lined baking sheet

Place in the oven and roast for 40 to 50 minutes, until fork tender.

Roasted Acorn Squash is an easy and delicious side dish to make any night of the week

Sprinkle with grated cheese and serve.

Roasted Acorn Squash, Lemon Chicken Thighs and Duck-fat Pommes Anna on a white plate

This meal was inspired by a Sur la Table cooking class. This is my interpretation of the images online since I have never taken any of their classes.

Do you eat the skin of roasted acorn squash?

This topic always comes up when squash is served! Yes, you can eat the skin.

Scrub the skin well to remove any dirt or wax that may have been applied. The longer you roast the squash, the softer it becomes which makes it easier to eat.

Can you eat squash seeds?

Yes you can, in fact they are quite delicious roasted and sprinkled with sea salt.

More delicious side dish recipes:

Enjoy!!

Roasted Acorn Squash slices on a parchment lined baking sheet

Roasted Acorn Squash

Roasted Acorn Squash is a healthy and delicious side dish recipe for fall that the whole family will love, and you will love how easy it is to prepare.
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: American
Keyword: recipe, oven, slice, healthy, paleo, easy, simple, Thanksgiving
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 Servings
Calories: 105kcal
Author: Lisa Johnson

Equipment

  • Oven

Ingredients

  • 1 acorn squash
  • 1 Tablespoon olive oil
  • 1 teaspoon paprika sweet or smoked
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • sea salt and black pepper to taste
  • ¼ cup grated Pecorino Romano or Parmesan
  • 2 Tablespoons chopped Italian parsley to garnish

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  • Slice an acorn squash in half. Remove the seeds with a large spoon.
  • Place the cut side down on a cutting board and slice the squash horizontally into 1/4-inch slices.
  • Arrange the slices on the prepared baking sheet in a single layer.
  • Mix the spices together in a small bowl.
  • Drizzle the squash slices with olive oil, then sprinkle the seasoning mixture over the top. Season to taste with sea salt and black pepper.
  • Place in the oven and roast for 40 to 50 minutes, until fork tender.
  • Sprinkle with grated cheese and chopped parsley. Serve immediately.

Notes

  • All ovens cook differently - cooking times are approximate based on my oven.
  • For Paleo/Whole30 - omit the cheese.

Nutrition

Calories: 105kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 81mg | Potassium: 405mg | Fiber: 2g | Sugar: 1g | Vitamin A: 836IU | Vitamin C: 15mg | Calcium: 105mg | Iron: 1mg

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