Below, you’ll find the best seasonings to pair with roasted acorn squash slices and the step-by-step directions to achieve the crisp and golden texture we all love.
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?
By itself, acorn squash tastes very similar to butternut squash, with a mild sweetness that comes out as it roastes in the oven. It also has a soft texture that’s delicious, although with a little longer baking time, you can create crisp edges -which I personally love.
What’s great is that acorn squash will take on the flavors of the spices and seasonings you choose so it can go both sweet or savory directions.
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 alley, 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. Wash and slice the acorn squash into half-moon slices by trimming the ends, slicing it in half vertically, scooping out the seeds, and then slicing each half into ½-inch thick slices. Place the slices on the lined baking sheet.
Drizzle the acorn squash slices with olive oil, and season with salt and roasted vegetable seasoning over the top.
Roast the acorn slices for 25 to 30 minutes until the squash is golden and has browned tips and the meat is fork-tender. Cooking time will vary by the thickness of the slices. Remove from oven and serve.
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.
Here are some of my favorite seasoning combinations for acorn 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
- ½ teaspoon salt + 2 teaspoons poultry seasoning
- 2 teaspoons Italian seasoning + 2 tablespoons Parmesan cheese
What to Serve with Roasted Acorn Squash Slices
Roasted acorn squash is much more than a side dish for dinner. It’s also great for a salad topping, as a topping on savory roasted vegetable bowls, or as a side for poultry. 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
- 1 acorn squash, 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.
- Wash and slice the acorn squash into half moon slices by trimming the ends, slicing it in half vertically, scooping out the seeds, and then slicing each half into ½-inch thick slices. Place the slices on the lined baking sheet.
- Drizzle the acorn squash slices with olive oil, and season with salt and roasted vegetable seasoning over the top.
- Roast the acorn slices for 25 to 30 minutes until the squash is golden and has browned tips and the meat is fork-tender. Cooking time will vary by the thickness of the slices. Remove from oven and serve.