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+ servings
picture of roasted acorn squash slices piled in a wooden bowl seasoned with salt
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5 from 1 vote

Roasted Acorn Squash

Easy roasted acorn squash slices that are a delicious savory snack or side dish!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side dishes
Cuisine: American
Keyword: acorn squash, roasted squash, roasted vegetable, savory squash, squash recipe, thanksgiving
Servings: 2
Author: Courtney O'Dell

Ingredients

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! 

Nutrition

Serving: 1/2 squash | Calories: 179kcal | Carbohydrates: 16g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 780mg | Fiber: 5g

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