Simple Roasted Acorn Squash
Are you looking for a delicious, nutritious side dish to pair with your dinner? This sweet and savory roasted acorn squash recipe is easy to prepare but so flavorful. Roasting brings out the squash’s natural sweetness while adding subtle hints of fresh herbs and spices. With its nutritional benefits and simple ingredients, there’s no better way to serve a healthy and flavorful meal for any night of the week!
When I was growing up, we ate acorn squash, but before my mom roasted it, she cut the squash in half, scooped out the seeds, and then dolloped honey in the cavity. Oh my word, it was so delicious eating the baked acorn squash this way.
But if I had to be honest, the sweetness overtook the taste of the squash. So now I prefer this vegetable roasted how I do in this recipe. The sweetness is subtle which makes you enjoy the flavor of the squash more and it also cuts down on calories!
Can you eat the skin of an acorn squash?
Yes! I love the skin roasted like this. I was at a function recently where we were served roasted acorn squash in different-sized wedges. The people around me weren’t eating their skins. I had a hard decision to make: do I follow the hordes and not eat the delicious skin or do I boldly show people that they are okay to eat?
I ate them.
A few people asked, “The skin is okay to eat?” And of course, I replied in the affirmative. They, in turn, happily ate the skin.
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Ingredients and substitutions
Helpful
Tips
- Before I cut into any vegetable, I always wash the skin to rinse off any residual pesticides. I used to wash it with unscented, natural soap, but now I use this cloth. It has one side which is coarse which is great for washing the skin and the other is smooth which buffs fruit like apples.
- If you have leftover squash, you can place the slices in an airtight container and in the fridge for up to a week.
- If you want a little spice added to the squash, sprinkle on some chili powder, cayenne powder, or chipotle powder.
How to make easy roasted acorn squash
Pre-step
Preheat the oven to 400 degrees Fahrenheit and line a jelly roll pan or baking sheet with parchment paper.
Step one
Gather the ingredients – acorn squash, olive oil, garlic powder, onion powder, maple syrup, basil, parsley, and salt.
Step two
With a sharp knife, cut the acorn squash in half, scoop the seeds out, and proceed to slice the squash into thinnish rings. Then cut the rings in half.
Step three
Get a large stainless steel mixing bowl and add the sliced acorn squash into it. Add olive oil, garlic powder, onion powder, basil, parsley, pure maple syrup, and some salt.
Step four
Mix them all together with a spatula and arrange the squash slices on the parchment lined pan. Take maple syrup and dribble it over the squash.
Step five
Put the pan of squash in the oven and bake it for 15 minutes. Flip the squash over and continue baking it for 15 more minutes.
Nice and tender!!
I transfer the roasted acorn squash to my blue platter and make two salads. Christopher and I are going to have roasted acorn squash on salad for dinner!
Let’s look at the squash on a salad.
Yum, Yum!! I’m here to tell you that this roasted acorn squash is super delicious and easy to make.
Other popular vegetable dishes
And as always, may all your dishes be delish.
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Simple Roasted Acorn Squash
Ingredients
- 1 acorn squash cut in half horizontally through the stem, seeds removed and then cut in further slices
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/4 teaspoon salt
- 2 tbsp Maple syrup for dribbling
Instructions
Make it!
- Preheat oven 400 F and line a large jelly roll pan with parchment paper.
- In a large mixing bowl, add the acorn squash, olive oil, basil, parsley, garlic powder, onion powder and salt.1 acorn squash, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried basil, 1 teaspoon dried parsley, 1/4 teaspoon salt
- Take a spatula and mix the ingredients with the squash so it is covered.
- Lay the acorn squash on the pan so they aren't touching.
- Dribble maple syrup across the squash, use whatever amount you enjoy, I used about 1 tablespoon.2 tbsp Maple syrup
- Bake for 15 minutes, flip squash and bake for 15 more minutes.
- Serve with a main dish or on a salad.
- Eat
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
Helpful tips
- Before I cut into any vegetable, I always wash the skin to rinse off any residual pesticides. I used to wash it with unscented, natural soap, but now I use this cloth. It has one side which is coarse which is great for washing the skin and the other is smooth which buffs fruit like apples.
- If you have leftover squash, place the slices in an airtight container and in the fridge for up to a week.
- If you want a little spice added to the squash, sprinkle on some chili powder, cayenne powder, or chipotle powder.
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I think just roasting it simply is the best way for squash. It lets the flavours shine through.
I agree Danielle, thank you for your comment!
Yum! This looks delicious! I love acorn squash and I’ll definitely have to try this recipe.
Thanks so much Luci!
Roasting veg is my favourite way to prepare them! Love those caramelized bits! This looks like a delicious side to pretty much anything. Great tip about the skin – I usually just peel so that will save me the step 😉
Hehe Dawn, and I believe there are good nutrients in the skin as well as fiber!
I love roasted vegetables, particularly squash. Simple is so often the best way too – looks great.
Thanks Caroline. I agree, simple usually rocks it!
A simple roasted veggie recipe is always in order! What an absolutely gorgeous way to prepare acorn squash! I love the idea of eating it plain, but also am day-dreaming of all the things you could top with it – starting with the lovely salad you highlighted!
Hehe. Thanks Monica!!
I love veggies in so many different ways! I can definitely eat the skin although it depends, too. Great healthy recipe!
Thanks Helena 🙂
I never knew of this way to roast acorn squash, that looks so good, I love simple ways of cooking/baking veggies and savor their true flavors. I don’t know if I’ll eat the skin, I’m kind of OCD about any skin, fruit, veggies, chicken, can’t eat it :), I’m willing to try though, I’ll let you know how I liked it 🙂
Hehe Patty! If skin grosses you out, then take a pass. It’s a little chewy but think of all the fiber! 😉
This really is a FANTASTIC way to prepare and to serve squash. It’s so fun to eat this way. Great recipe.