Easy Roasted Acorn Squash
Learn the easiest way to make Roasted Acorn Squash slices to serve as an easy side dish for the entire family. See the Notes for optional flavor variations.
Servings 4 -6
Calories 74kcal
Equipment
Ingredients
- 1 acorn squash
- 1 tablespoon olive oil
- ¼-½ teaspoon salt
- ½ teaspoon cinnamon, cumin, Chinese Five Spice (optional)
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet pan with parchment paper or foil.
- Wash and dry the acorn squash. Slice the stem and the base off of the squash. Cut in half and scoop out the seeds with a spoon. Discard the seeds.
- Slice into 1-inch crescent-moon shaped slices. Arrange in a layer on the prepared baking sheet. Drizzle the olive oil over top and rub to coat, turning each piece over so both sides are coated in oil.
- Sprinkle with salt and any optional seasonings.
- Bake for 18-20 minutes, or until the pieces are tender when poked with a fork. Serve warm.
Notes
Store leftover slices in a storage container in the fridge for up to a week. Serve cold, room temperature, or warmed.
You can cut the squash up to 5 days ahead. Store in a container or bag in the fridge until ready to use.
Roasted skin of acorn squash is edible as it softens a lot when cooking. You can also just discard it.
Nutrition
Serving: 2slices | Calories: 74kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 149mg | Potassium: 374mg | Fiber: 2g | Vitamin A: 395IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 1mg