Roasted Acorn Squash

Close up of slices of acorn squash on a plate.

No ratings yet

This delicious Roasted Acorn Squash recipe is a fall favorite with its rich, nutty flavor and caramelized edges. Tender, melt-in-your-mouth squash has a delightful flavor and is perfect for serving as a side dish, adding to soup or salad, or even using as a filling. Quick and easy to prepare, this seasonal favorite brings natural sweetness to the table.

Course Side Dish

Cuisine American

Keyword acorn squash roasted, roast acorn squash, roasted acorn squash

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 392kcal

Author Trish - Mom On Timeout

Ingredients

2 tablespoons unsalted butter melted
2 tablespoons extra virgin olive oil
1 teaspoon Italian seasoning
1 teaspoon salt I used fine sea salt
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 large acorn squash or 2 small to medium acorn squash

Garnish

Parmesan cheese grated
parsley

Instructions

Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Whisk together the melted butter, extra virgin olive oil, Italian seasoning, salt, black pepper, garlic powder and onion powder in a medium bowl. Set aside.
2 tablespoons unsalted butter, 2 tablespoons extra virgin olive oil, 1 teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
Cut the acorn squash in half lengthwise and scoop out the insides so that just the flesh and skin remain.
1 large acorn squash
Slice into 1-inch thick wedges and place on the prepared baking sheet.
Brush each slice with the butter and spice mixture.
Bake in the oven for 15-20 minutes or until the squash is fork tender.
Server topped with fresh Parmesan cheese and chopped parsley if desired.
Parmesan cheese, parsley

Notes

Storage Information

Refrigerator: The roasted squash can be stored in an airtight container for 4-5 days.

Freezer: I recommend cutting the skin off, cutting the wedges into cubes, and then putting them in a resealable freezer bag before freezing. Alternatively, you can mash the squash into a puree and freeze the puree in ice cubes before transferring it to an airtight container. You can freeze the squash for up to one year.

Nutrition