Roasted Acorn Squash

Roasted acorn squash recipe is a delicious and simple Fall side dish. It’s made of acorn squash, and a sprinkling of spices.

Course Side Dish

Cuisine American

Keyword Acorn, gluten-free, paleo, Roasted Acorn, roasted acorn squash

Prep Time 5

Cook Time 40

Total Time 45

Servings people

Calories 78kcal

Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper and set aside.
Slice the acorn squash in half and remove the seeds using a spoon.
Lay the half acorn squash cut-side-down on a cutting board and slice into 1/4 inch slices parallel to the stem.
Arrange the slices in a single layer on the prepared baking sheets.
Pour olive oil over the top of the acorn squash and sprinkle with all the spices listed on the ingredients section.
Roast for 40-50 minutes, until the squash slices are fork-tender.

Make sure you clean the exterior of the squash thoroughly, as the skin can be eaten.
For a sweeter bite, drizzle some maple syrup before or after baking the squash.
If you have trouble cutting your acorn squash, you can microwave it for a couple of minutes, so it softens enough to cut.
To store: Store leftover stuffed acorn squash in an airtight container in the fridge. You can also tightly wrap it up if you do not have a large enough container.
To reheat: Reheat the acorn squash in the microwave or oven.
To freeze: Freeze in an airtight container for up to 2 months, but the texture may change once thawed.