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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!
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.
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.
Place in the oven and roast for 40 to 50 minutes, until fork tender.
Sprinkle with grated cheese and serve.
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:
Roasted Brussels Sprouts and Squash with Dried Cranberries
Instant Pot Loaded Mashed Potatoes
Enjoy!!
Roasted Acorn Squash
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
- 1/4 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.
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