Roasted Acorn Squash Slices

Servings: 2 servings

Prep Time: 10

Cook Time: 30

These roasted acorn squash slices have a delicious oven-roasted flavor with crispy, toasted edges. It's a fall-inspired recipe you'll want to make on repeat.

5 from 25 votes

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Ingredients

1 acorn squash, sliced
1 tablespoon olive oil
½ teaspoon salt
2 teaspoons roasted veggie seasoning

Instructions

Prep:

Preheat the oven to 400F and line a large baking sheet with parchment paper.
Wash the acorn squash, trim the ends, slice it in half vertically, and scoop out the seeds.
Slice each half into ½-inch thick slices. Place the slices on the lined baking sheet.

Season:

Drizzle the acorn squash slices with olive oil, and season with salt and roasted vegetable seasoning over the top.

Roast:

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.

Notes

Seasoning variations:

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

If not cooking immediately, store the prepped acorn squash in an airtight container and refrigerate for up to 5 days.

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