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Delicious savory, salty roasted acorn squash that is delicious as a snack or side, baked in casseroles, or served over salads!
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Easy Savory Acorn Squash Slices
When there is a base ingredient as good as acorn squash, I’ve found that the less you do to it, the better it is.
The simplicity of this easy recipe is what makes it so great. Acorn squash without a lot of spices, like cinnamon and nutmeg, to pull the flavor in a specific direction has a delightfully deep and earthy flavor.
This roasted acorn squash can be used for a variety of recipes. It can be eaten alone, or chopped further and added atop a salad, or even on a sandwich.
Although acorn squash is technically a summer squash, it’s usually treated like a winter squash because of its tougher skin. Using my roasting method means you can either choose to eat the skin-on or cut it off.
How to Roast Acorn Squash
Assemble the following ingredients:
- Acorn Squash. Acorn squash is a summer squash that is often treated like a winter squash, but this roasting treatment results in tender and savory squash slices.
- Olive oil. Olive oil is a great oil for roasting. It both helps the salt and pepper adhere to the squash and also adds a delicious and subtly spicy flavor of its own.
- Celtic, Himalayan, or Kosher Salt. I love cooking with Celtic and Himalayan salt because unlike many salts they are actually good for you – they can help lower your blood pressure, and while they pack a salty flavor, they actually contain less sodium. Celtic salt is collected off the shores of Brittany, France; and Himalayan salt is mined close to the Himalayans, mostly in Pakistan.
- Fresh Cracked Black Pepper. Freshly cracked black pepper tends to be more flavorful than ground black pepper, although you can substitute one with the other if you choose.
Once you’ve gathered your ingredients, assemble them using the following method:
- Prep. Preheat oven to 375 degrees, and line a baking sheet with parchment paper. Wash squash, cut open, and scoop out seeds, then cut into slices. Toss in oil, salt, and pepper, then arrange on baking sheet.
- Bake. Roast squash until lightly browned – I like to flip squash after about 8 minutes so it browns evenly on each side, but this is optional.
- Serve!
Tips and Tricks to Perfect Roasted Acorn Squash & FAQs
Watch your squash for browning. Every oven is different, so if your squash browns a little faster, pull it out early.
Slice thin and eat the skin! If you intend to eat the skin (and when it’s well-roasted it can be a crunchy treat) slice the acorn squash on the thinner side, the thinner the skin, the crispier and more delicious it will be.
Try different spices! Try this with different herbs and spices, garlic salt, maldon salt flakes, aleppo pepper, za’atar, or sumac! Each spice sets off the squash a little differently.
FAQs
Acorn squash is like a blank canvas and lends itself well to sweet or savory dishes. This recipe is a savory roasted squash.
Because acorn squash is actually a summer squash, the skin is thinner and is edible. Slice your strips of squash thinly to make the skin easier to chew.
Although acorn squash has some carbs, it’s often used to replace veggies that are higher carb in people who are watching their carbohydrate intake.
Acorn squash is full of vitamins and minerals, and is a healthy part of a well-balanced diet.
Store leftovers in an airtight container in the refrigerator for up to three days.
What to Serve With Roasted Acorn Squash
Acorn squash is delicious with traditional Thanksgiving recipes like Perfect Spatchcocked Turkey, Perfect Smoked Turkey, and Ribeye Roast – but it’s also a delicious easy side dish for other hearty, easy dinners like Garlic Baked Pork Tenderloin, Chicken Schnitzel Recipe, or hearty savory Whole Roasted Cauliflower!
Easy Roasted Acorn Squash Recipe
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Roasted Acorn Squash
Equipment
Ingredients
- 1 acorn squash cut in half, seeds and strings scooped out
- 2 tablespoons olive oil
- 1 teaspoon Celtic or Himalayan salt
- 1 teaspoon fresh cracked black pepper
Instructions
- Preheat oven to 375 degrees.
- Line baking sheet with parchment paper.
- Wash acorn squash well using a spoonful of white vinegar and warm water, removing any dirt.
- Cut acorn squash in half, lengthwise, then scoop out strings and seeds from center cavity.
- Using a heavy, sharp knife, cut each squash half into thin ½” thick strips – they will look like rainbows/half moons.
- Add squash slices to a large bowl.
- Drizzle olive oil, salt, and pepper over squash, toss to evenly coat and season.
- Lay squash rings onto baking sheet lined with parchment paper, so they are not touching.
- Roast for 25-30 minutes, flipping once around 15 minutes, until soft and lightly browned.
- If squash cooks to golden brown faster, remove when browned.
- Sprinkle garlic salt, maldon salt flakes, aleppo pepper, za’atar, or sumac as desired to garnish.
- Enjoy!
