Roasted Acorn Squash Slices

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 roasts 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 in both sweet and 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. 

1. Clean
Rinse the squash with water to remove any dirt and debris. Pat dry with a clean kitchen towel. 

2. Microwave (optional)
Poke a hole in 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.

How to Roast Acorn Squash Slices

Roasting acorn squash couldn’t be easier! Grab a sheet pan, that prepped squash, drizzle it with olive oil, and season with salt and roasted vegetable seasoning over the top.

Roast the acorn slices in a preheated oven at 400F 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.

Watch this quick video and I’ll show you the whole process!

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 slices are much more than a side dish for dinner. It’s also great as a topping on salads, savory roasted vegetable bowls, or as a side for poultry.

You can also add it to this winter salad, toss it into cranberry quinoa salad, or serve it with this melt-in-your-mouth chicken or perfect pan-seared chicken.