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!
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.
Just a few simple ingredients really enhance the flavor of this acorn squash!
- Olive oil
- Fresh thyme
- Cayenne pepper
I always finish off my roasted acorn squash with a generous sprinkle of flaky sea salt*!
More fall recipes
If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. And if you want more delicious, scratch-made recipes you can subscribe to my newsletter and follow along on Instagram, Pinterest, and Facebook!
Roasted 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
- 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.
- Arrange the squash on your baking sheet (you may need a second one so that the rings aren’t crowded) and drizzle with olive oil and the seasonings.
- 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.
Browse more fall recipes →