Roasted Acorn Squash Slices
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.
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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 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.
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
Nutrition
Serving: 1 serving | Calories: 154kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 589mg | Potassium: 762mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 844IU | Vitamin C: 24mg | Calcium: 91mg | Iron: 2mg
