One of my favorite fall snacks is this super simple roasted acorn squash! It's one of those recipes that's barely even a recipe because it's so easy! It's healthy, vegan, and SO yummy! It's a perfect easy side dish for your Thanksgiving spread!
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What is Acorn Squash?
Acorn squash is a winter squash (although you can find it year round) that is similar to butternut squash although it has a milder, less sweet flavor.
The skin of acorn squash is also much softer and completely edible! It crisps up nice in the oven and adds a crunchy layer to the soft roasted squash.
Ingredient Notes
You just need 5 ingredients (plus salt and pepper) to make this easy roasted acorn squash!
Acorn Squash - this recipe was designed to use acorn squash but you could use delicata squash, honey nut squash, or any other similar winter squash!
Fresh Thyme - You could also substitute fresh sage or rosemary!
Honey - This is optional, but a little drizzle of honey compliments the flavor of the squash.
Flaky Sea Salt - My favorite finishing salt for garnishing this roasted squash is Maldon Flaky Sea Salt because it has the best flavor and texture.
How to Roast Acorn Squash
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Slice the acorn squash into rings and scoop out the seeds.
Add to a bowl and toss with the olive oil, herbs, and spices.
Arrange the squash on your baking sheet and roast for 25 minutes then flip each piece and roast for another 10-15 minutes or until the squash is golden brown with crisp edges.
This is optional, but I always finish off my roasted acorn squash with a drizzle of honey and a generous sprinkle of flaky sea salt!
Store roasted squash in an airtight container in the fridge for up to 5 days. Serve cold or crisp them up under the broiler!
How to Enjoy Roasted Squash
This roasted acorn squash is delicious for any number of occasions! It also happens to be naturally vegan and gluten-free which makes it extra versatile.
- Serve as a side for Thanksgiving dinner or any weeknight meal!
- Eat it plain as a healthy snack.
- Add to any fall salad!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Side Dishes You Might Like!
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Recipe Card
Roasted Acorn Squash
Special Equipment
Ingredients
Acorn Squash
- 2 large acorn squash
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground nutmeg
- 1 teaspoon fresh thyme
Optional Topping
- honey
- flaky sea salt
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the acorn squash into rings and scoop out the seeds.
- Add to a bowl and toss with the olive oil, herbs, and spices.
- Arrange the squash on your baking sheet and roast at 400°F for 25 minutes then flip each piece and roast for another 10-15 minutes or until the squash is golden brown with crisp edges.
- This is optional, but I always finish off my roasted acorn squash with a drizzle of honey and a generous sprinkle of flaky sea salt!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
HughM. says
Easy and delicious! It's our first time cooking acorn squash anything. We thought it would be underseasoned when we mixed it with the squash because it seemed to spread thin, but it turned to be the perfect amount and flavor! Thank you very much for this recipe!! Our family loved it. 🙂