These roasted acorn squash slices are a fall-inspired recipe you’ll want to make on repeat.
If you’re not familiar with cooking acorn squash, the oven is a great place to start. First impressions matter and roasting gives the squash a tender texture with crispy, toasted edges that steaming can’t do.
In this post, I’m showing you step-by-step directions on how to easily slice acorn squash, the best seasonings to pair it with, and how to roast it to golden brown perfection.
What is Acorn Squash
Acorn squash is a winter squash shaped like an oversized acorn with dark green skin and a patch of orange. Once cut open, the meat of the squash is dense and light orange with a mild, nutty flavor similar to spaghetti squash, minus the stringy texture.
Since it’s a winter vegetable, acorn squash is abundant in the fall and winter months. It’s also versatile to cook with, whether it’s sliced and baked, steamed in the microwave, or made into a delicious and cozy Acorn Squash Soup.
What Does Roasted Acorn Squash Taste Like?
As it roasts in the oven, the natural sugars in the acorn squash are extracted and slightly caramelized, giving it a sweet and nutty flavor. The texture also softens, but the edges stay golden-brown and crisp. The choice of spices and herbs can also affect the flavor, making it sweeter or more savory.
How to Cut Acorn Squash into Slices
The hardest part of cooking acorn squash is cutting it, but this is made easier (and safer) with my simple microwave trick! It also helps to use a sharp knife and a sturdy cutting board. These will help minimize the frustration that comes with slicing hard-to-peel vegetables.
Rinse the squash with water to remove any dirt and debris. Pat dry with a clean kitchen towel.
2. Microwave (optional)
Poke a hole on the skin with a knife to serve as a vent valve, and microwave the acorn squash for 3 minutes.
3. Peel (optional)
The skin of the squash is edible and super tender once cooked, but if green vegetable skin isn’t up your ally, use a vegetable peeler to remove it.
4. Remove the ends
Start with removing a slice from the stem end of the squash, then stand it upright on the cut end.
5. Slice in half
Starting at the top and slowly working your way down, slice the squash in half.
6. Scoop out the seeds
Once the squash is in halves, use a large spoon to scoop out the seeds and stringy flesh.
7. Slice or dice
Place the squash face down onto the cutting board and slice horizontally into ½-inch thick strips. If you want to roast acorn squash cubes, then cut the slices into 1-inch squares.
8. Store for Later
If not cooking immediately, store the prepped acorn squash in an airtight container and refrigerate for up to 5 days.
If you’re not sure how much squash to roast for a family meal, you can expect 2 cups of cubes for each pound of squash. This will feed approximately 2 people.
How to Roast Acorn Squash Slices
Roasting acorn squash couldn’t be easier! Grab a sheet pan, that prepped squash, and let’s get to it:
Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Toss with oil and seasonings
Place the squash onto the baking sheet. Drizzle with olive oil and season with salt and seasoning. Toss to combine.
Bake for 25 minutes or until the squash is fork-tender and golden brown.
How to Season Roasted Acorn Squash Slices
Acorn squash can be roasted with savory herbs and spices or made sweet with fall flavors such as cinnamon, nutmeg, and brown sugar.
You should add any ground spices and herbs to the squash before baking so it has time to absorb the flavors.
Ingredients such as grated cheese and brown sugar should be added once the squash is finished cooking; so they don’t burn while roasting and give your squash a charred flavor.
Below you’ll find a few seasoning combinations I like to use when roasting acorn squash. *These measurements are for 2-3 cups of squash.
- ½ teaspoon salt + 2 teaspoons roasted veggie seasoning
- ½ teaspoon salt + ½ teaspoon ground sage + ½ teaspoon dried rosemary + ½ teaspoon thyme + ¼ cup grated Parmesan cheese
- ½ teaspoon salt + 1 teaspoon ground cinnamon + 2 teaspoons brown sugar
What to Serve with Roasted Acorn Squash Slices
Roasted acorn squash is so much more than a side dish to serve with dinner. It’s also great for a salad topping, over power bowls, or a quick and healthy snack. Below are a few ways to use roasted acorn squash and entreés you can serve it with:
- Add it to this Winter Salad
- Toss it into Cranberry Quinoa Salad
- Melt in Your Mout Chicken
- Perfect Pan-Seared Chicken
Roasted Acorn Squash Slices
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Sides
- Diet: Gluten Free
- 1 acorn squash, peeled and sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 teaspoons roasted veggie seasoning
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Add the squash to the baking sheet, drizzle with olive oil, and season with salt and roasted vegetable seasoning. Toss the ingredients to combine.
- Roast the veggies for 20 to 25 minutes or until the squash is lightly browned and fork-tender.
- Serving Size: 1 cup
- Calories: 144
- Sugar: 0 g
- Sodium: 2913.2 mg
- Fat: 7.2 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 21.9 g
- Fiber: 3.2 g
- Protein: 1.7 g
- Cholesterol: 0 mg