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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.
Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
50
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
recipe, oven, slice, healthy, paleo, easy, simple, Thanksgiving
Servings:
4
Servings
Calories:
105
kcal
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:
105
kcal
|
Carbohydrates:
13
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
7
mg
|
Sodium:
81
mg
|
Potassium:
405
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
836
IU
|
Vitamin C:
15
mg
|
Calcium:
105
mg
|
Iron:
1
mg