Easy Roasted Acorn Squash Slices

Roasted acorn squash is always on rotation in our house in Fall. This is my favorite way to prepare the squash fast by cutting it into slices, which makes the roasting time very quick.

You can enjoy this acorn squash as a side dish the way it is or it makes a great addition in creamy pasta sauces and soups. The flavor of acorn squash is much milder than other winter squash like butternut squash.

I think it is the best winter squash and very versatile and once you see how easy it roasts up, you will love it too.

Ingredients

You will only need a few ingredients to make this simple roasted squash recipe. Here is what you will need (full recipe below):

• Acorn squash
• Olive oil
• Kosher salt and Pepper

How To Roast Acorn Squash

• Clean the squash: This is just scrubbing the outside of the squash to make sure it is nice and clean since we are leaving the skin on.
• Scoop out the seeds (save those seeds for roasting if you want!): The seeds are edible so if you like roasted squash seeds, make sure to save them for later.
• Slice the squash: Slice a small bit off of the bottom to make it stable. This makes it safe to cut the acorn squash in half and not have it slip on you, causing an accident with the knife. Cut your acorn squash in half by placing the sharp side of your knife on the squash. Now while one hand holds the handle of the knife that is in place, place your other hand on top of the knife and give it a hard push to cut through the squash. Slice the squash into about ½ inch slices following the same cutting routine mentioned above.
• Bake! The delicious slices are baked on a sheet pan in a 375-degree oven for about 20 minutes. To get them even more caramelized, pop them under the broiler for a couple of minutes after baking.

Recipe Tips

• Do you need to peel the skin before roasting acorn squash? When working with acorn squash, it only requires you to cut open the squash, remove the seeds then slice the acorn squash into slices. The skin of acorn squash does not need to removed and is totally edible.
• Ways to use acorn squash: These simple roasted slices of squash are great on their own as a side dish but I love using them to make an acorn squash pasta or an acorn squash soup.
• Dealing with the skin on the acorn squash: Technically, the skin on the acorn squash is edible and after roasting it softens up a bit. After roasting, I serve the squash slices whole to my family or guests and let them peel the skin away themselves. The skin holds the squash together after roasting so it is best to leave it on unless you are adding it to soup.

Seasoning ideas for roasted acorn squash

If you want to enjoy these slices as a side dish and prefer more seasonings, here are some more ideas.

• Parmesan roasted acorn squash. If you love savory acorn squash, this one is really delicious and all you need to do is follow the recipe below and add about ⅓ cup of grated Parmesan before roasting.
• Brown sugar roasted acorn squash. This is a more classic way of seasoning acorn squash. Just follow the recipe below and sprinkle on about 2 tablespoons of brown sugar then bake. It will have a beautiful caramel color.
• Spiced roasted acorn squash. Squash always tastes great with a little heat. It tastes even better with a little hot and a little sweet. You can achieve this by mixing 2 tablespoons of brown sugar with ½ teaspoon chili powder. Sprinkle this seasoning on before baking and it will be delicious.

Storing

To store acorn squash, make sure to place it in a container with a lid after it has fully cooled. It will store in the fridge for up to 3 days. Just note, it will not stay crisp after storing so leftovers are best used in sauces or soups 🙂