Roasted Acorn Squash
Roasted acorn squash is a delicious and easy-to-make dish that’s perfect for fall. With its sweet, nutty flavor and tender texture, it's a great side dish or healthy snack. Learn how to roast acorn squash with simple ingredients and easy steps for a flavorful, comforting meal that everyone will love.
Ingredients
- 2 (1 pound each) whole acorn squash
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoons dried thyme
- ¼ cup olive oil
- 1½ oz freshly grated parmesan cheese
- ½ teaspoon garlic salt, (or use ½ teaspoon of kosher salt)
- freshly chopped parsley leaves, (optional)
Instructions
- Preheat the oven to 425°F.
- Wash the acorn squash, cut off both ends, halve it lengthwise, scoop out the seeds, and slice into ¾-1 inch wedges.
- Place the squash wedges in a bowl, drizzle with olive oil, and toss with Parmesan, garlic powder, onion powder, thyme, and garlic salt until evenly coated.
- Line a baking sheet with parchment paper and arrange the squash wedges in a single layer, pressing any Parmesan crumbles from the bottom of the bowl onto each slice. Roast for 20-25 minutes, until tender and golden brown.
- Transfer to a plate and serve with freshly chopped parsley.
Notes
- Cut Evenly: When cutting the squash, aim for wedges that are about ¾ inch thick. If the pieces are too thin, they might burn or cook too quickly, and if they’re too thick, they may not cook through. Even-sized pieces ensure they cook at the same rate.
- Line the Baking Sheet: Don’t forget to line your baking sheet with parchment paper. Not only does it make cleanup a breeze, but it also helps prevent the squash from getting too charred on the bottom. The paper creates a barrier, allowing the squash to roast evenly without sticking or burning.
- Watch the Roasting Time: Every oven is different, so check your squash around the 20-minute mark. If it’s golden brown and easily pierced with a fork, it’s ready to serve!
- Refrigeration: Store the airtight container in the refrigerator. Roasted acorn squash will typically stay fresh for 3 to 4 days when properly stored.
- Freezing (Optional): Roasted acorn squash can be frozen for up to 3 months.
Nutrition
Calories: 113kcalCarbohydrates: 2gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 6mgSodium: 319mgPotassium: 25mgFiber: 0.2gSugar: 0.03gVitamin A: 75IUVitamin C: 0.2mgCalcium: 70mgIron: 1mg
Love the Recipe? Let Us Know!Your feedback means the world to us! If you enjoyed our recipe and want to support our website, please take a moment to rate the recipe!