This simply delicious Roasted Acorn Squash is a surprise star and a perfect healthy side to accompany any family meal!
Savory, buttery, and most importantly healthy, this Roasted Acorn Squash is the perfect compliment to those heavy holiday meals. Lightly seasoned and baked to perfection, you’ll come to find that this recipe has been missing from your family dinners for far too long!
THE BENEFITS OF ACORN SQUASH
Not only is acorn squash smooth and buttery, but it’s also rich in nutrients and antioxidants and is low in carbs!
This oven roasted acorn squash recipe is one of my favorites because of its ability to provide a little balance to heavy holiday meals. It truly goes brilliantly alongside heavy holiday classics, like honey glazed ham and candied yams, or in a yummy winter spinach salad.
OTHER RECIPES TO SERVE WITH ROASTED ACORN SQUASH
- Crock Pot Pork Chops – To me, the natural saltiness of pork and the subtle sweetness of squash are a match made in heaven! These two dishes work great together side by side on a dinner plate.
- Instant Pot Turkey Tenderloins – Roasted acorn squash was tailor-made for holiday dinners! If you don’t believe me, give it a test run with this moist and delicious turkey tenderloin recipe.
- One Pan Baked Italian Chicken Tomatoes – This fresh and flavorful chicken dish goes great with a side of squash and can even bake in the oven at the same time!
Acorn Squash: You will want to have about 1-2 pounds of acorn squash. Once you cut it open you will remove the seeds inside. If you want, you can even make oven-roasted acorn squash seeds instead of throwing them away.
Seasoning: Simply season this squash with olive oil, ground thyme, granulated garlic, and salt and pepper to taste.
HOW TO ROAST ACORN SQUASH
STEP ONE: Start by preheating the oven to 400 degrees F. While the oven heats up, cut your acorn squash into quarters and remove the seeds inside. Thinly slice the squash chunks into 1/4-inch thick slices.
STEP TWO: In a large mixing bowl, place the acorn squash slices along with the olive oil, thyme, garlic powder, salt, and pepper. Mix to combine the ingredients and evenly coat the squash slices in the seasoning.
STEP THREE: Place the squash onto a rimmed baking sheet in a single, evenly distributed layer and roast in the oven for about 20-25 minutes. The roasted acorn squash will be golden brown and tender.
TIPS FOR SUCCESS
- You do not need to peel the acorn squash. The skin is actually tender once roasted and has lots of fiber and antioxidants in it!
- Roasting acorn squash halves is also an option, but it will increase the cook time to about an hour.
- Roasted acorn squash seeds are a great by-product of this roasted acorn squash recipe. They can be roasted and simply salted or spiced.
- Your acorn squash do not need to be refrigerated prior to preparing and cooking them.
HOW LONG TO ROAST ACORN SQUASH
Acorn Squash cut into 1/4-inch slices will typically take anywhere from 20-25 minutes to roast. I typically start checking my squash at about the 15-minute mark so I can make cooking time adjustments if needed.
If you are roasting acorn squash halves you will typically need 45 minutes to an hour in the oven to reach the right tenderness. Be sure to roast squash halves skin side down, uncovered.
HOW TO ROAST ACORN SQUASH SEEDS
The trickiest part of roasting squash seeds is having to thoroughly clean and dry them first. You will need to pick the pulp out, rinse with water, and thoroughly dry the seeds prior to coating them with oil and mixing in any salt, seasoning, or spices.
Once you are ready to roast the seeds, simply spread them out in a single layer onto a baking sheet and roast for about 15-20 minutes.
OTHER SQUASH RECIPES YOU’LL LOVE
- Yellow Squash Casserole
- Butternut Squash Cornbread
- Pumpkin Butternut Squash Soup
- Acorn Squash Stuffed with Pear and Pork
- Roasted Butternut Squash with Maple Pecans
- Preheat oven to 400 degrees F.
- Cut the acorn squash into quarters and remove the seeds from the center of each quarter. Cut each quarter piece of squash into 1/4-inch thick slices.
- To a mixing bowl, add the acorn squash slices, olive oil, thyme, salt, pepper, and garlic powder. Gently toss to coat the squash.
- Spread the squash slices on a rimmed baking sheet in an even layer. Try not to overlap any pieces.
- Roast the squash until golden brown and tender, about 20-25 minutes. Adjust cooking time as needed, I always check to see if the squash is done starting around the 15 minute mark.