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Roasted Acorn Squash
5 from 18 votes

Roasted Acorn Squash

Roasted Acorn Squash is prepared by slicing the squash into 1-inch thick rings, tossing them with olive oil, kosher salt, and freshly ground black pepper, then roasting until caramelized. This simple method highlights the squash’s natural sweetness while developing a rich, tender texture with lightly crisped edges. It makes a versatile side dish suitable for autumn and winter meals.

Prep Time
10 mins
Servings: 4
Calories: 198 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 2- pound acorn squash
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper freshly ground

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F and line a large sheet pan with parchment paper.
  2. Stand the squash up on a cutting board and slice off the top and bottom. Then cut the squash in half, lengthwise, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Slice each squash halve into 1-inch-thick half moons.
  3. Add the squash rings to a large bowl, along with the olive oil, salt, and pepper. Toss to evenly coat, then turn squash out into an even layer on the sheet pan. Roast for about 30 minutes, or until nice and caramelized.

Nutrition Information

Calories 198kcal (10%) Carbohydrates 36g (12%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Sodium 301mg (13%) Potassium 1182mg (25%) Fiber 5g (20%) Vitamin A 1249IU (25%) Vitamin C 37mg (41%) Calcium 113mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 198

% Daily Value*

Calories 198kcal 10%
Carbohydrates 36g 12%
Protein 3g 6%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 301mg 13%
Potassium 1182mg 25%
Fiber 5g 20%
Vitamin A 1249IU 25%
Vitamin C 37mg 41%
Calcium 113mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.