5 from 9 votes
Roasted Acorn Squash
Make the best roasted acorn squash with this simple recipe. It's easy to make and the perfect fall side for weeknight dinners or the holidays.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
2
Calories:
150 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 acorn squash medium
- 1 Tablespoon olive oil or avocado oil
- 1/2 teaspoon salt sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic granules or garlic powder
- 2 Tablespoons thyme fresh
- crushed red pepper optional, for topping
Instructions
- Preheat oven to 400 degrees F.
- Wash and dry the acorn squash. Cut the squash in half from top to bottom, just beside the stem. Use a spoon to remove the seeds and stringy innards from both halves.
- Cut off the tough stems (from the top and bottom of the squash) and then cut the squash into 1" thick slices.
- Place the acorn squash in a large bowl. Add oil, salt, pepper, garlic and thyme. Toss to coat squash.
- Transfer squash to a rimmed sheet pan, making sure the squash isn't overlapping.
- Roast for 20 minutes, flip each slice over and bake for another 20 minutes, or until squash is soft and golden. Sprinkle with flaked sea salt, crushed red pepper and more fresh thyme before serving, if desired. Serve warm.
Cup of Yum
Nutrition Information
Serving
1/2 of recipe
Calories
150kcal
(8%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
6g
(35%)
Sodium
597mg
(25%)
Fiber
4g
(16%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 150
% Daily Value*
| Serving | 1/2 of recipe | |
| Calories | 150kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 597mg | 25% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.