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Easy Roasted Acorn Squash Recipe

Easy 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, whole30
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 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.


Serving: 1/4 | Calories: 78kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 106mg | Potassium: 402mg | Fiber: 2g