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Sliced acorn squash on a jelly roll pan straight out of the oven - square

Simple Roasted Acorn Squash

This roasted acorn squash is lightly sweet and oh so delicious!
Course Vegetable
Cuisine Vegetable
Keyword roasted acorn squash
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 1 acorn squash
Calories 547kcal


  • 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
  • ¼ teaspoon salt
  • 2 tbsp Maple syrup for dribbling


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
  • 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
  • Bake for 15 minutes, flip squash and bake for 15 more minutes
  • Serve with a main dish or on a salad
  • Eat
  • Smile
  • Enjoy


Serving: 4slices | Calories: 547kcal | Carbohydrates: 76g | Protein: 4g | Fat: 28g | Saturated Fat: 3g | Sodium: 602mg | Potassium: 1621mg | Fiber: 7g | Sugar: 24g | Vitamin A: 1580IU | Vitamin C: 47.4mg | Calcium: 208mg | Iron: 3.9mg