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.
Servings 4 people
Calories 78kcal
Ingredients
- 1 medium acorn squash
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and ground black pepper
- Fresh parsley chopped for garnishing optional
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Serving: 1/4 | Calories: 78kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Sodium: 106mg | Potassium: 402mg | Fiber: 2g