Roasted Acorn Squash
Learn the most delicious way to make roasted acorn squash to eat on its own or as the perfect addition to salads, pasta, and more!
5 from 4 votes
Roasted Acorn Squash
Roasting acorn squash is so easy, and it's my favorite way to enjoy this sweet fall squash, which caramelizes beautifully in the oven. Add to salads and pastas, or purée into soups.
Course Side DishCuisine AmericanKeyword roasted acorn squash
Prep Time 10 minutes
Servings 4
Calories 198kcal
Ingredients
- 1 2- pound acorn squash
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- 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.
- 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
Calories: 198kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 301mg | Potassium: 1182mg | Fiber: 5g | Vitamin A: 1249IU | Vitamin C: 37mg | Calcium: 113mg | Iron: 2mg
More Fall Squash Recipes to Try
- Curry Lentil Soup with Butternut Squash and Greens
- Harvest Squash and Ricotta Stuffed Shells
- Miso Roasted Butternut Squash
- Autumn Cobb Salad
- Beef Stew with Butternut Squash
- Vegetable Lasagna with Butternut Squash and Shiitake Mushrooms
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