Learn the easiest way to make Roasted Acorn Squash to share with the kids as a side dish at family dinner. This works as well for a weeknight meal as it does for a holiday and can even be prepped ahead of time!
Roasted Acorn Squash
Roasted slices of acorn squash are such an easy side dish to share with the kids that they’re perfect to keep in rotation. You can prep the winter squash ahead of time (it stores for up to 5 days in the fridge after cutting) and bake it whenever you’re ready.
The beauty of this recipe is that you can add all sorts of flavors to enhance the squash, too.
Ingredients You Need
Here’s a look at what you need to make this recipe. Scroll down to the end of the post for the full information.
- Acorn squash: Look for a firm, heavy acorn squash at the supermarket or farmer’s market. They are typically dark green with a yellow spot where it rested on the ground.
- Olive oil: Extra-virgin olive oil is my preferred option for brushing onto the slices before roasting.
- Cinnamon, cumin, Chinese Five Spice (optional): Any of these can add flavor to the slices. You can also leave them plain to enjoy the pure winter squash flavor.
- Salt: Sprinkle the squash with a little salt to enhance the flavor.
Here’s a look at how to make this roasted winter squash recipe.
- Preheat the oven. Wash and dry the acorn squash. Slice the stem and the base off.
- Cut in half and scoop out the seeds.
- Arrange in a layer on baking sheet. Drizzle the olive oil. Sprinkle with salt and any optional seasonings. Bake.
The squash is done when it’s tender when poked with a fork. You want it to be tender, but not falling apart.
How to Store
Store leftover slices in a storage container in the fridge for up to a week. Serve cold, room temperature, or warmed.
Best Tips for Success
- 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.
- Sprinkle with salt and one of the optional spices to add more flavor to this recipe. It’s a great side to pair with easy dinners.
I’d love to hear your feedback on this post, so please rate and comment below!
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.
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.
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