How to Roast Acorn Squash
This how to roast acorn squash recipe delivers maximum flavor with minimal effort. The caramelized edges and tender texture make it a standout healthy roasted vegetables side dish.
Ingredients
- 1 medium acorn squash
- 1 Tablespoon olive or avocado oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic granules (or garlic powder)
- 2 Tablespoons fresh thyme
- Crushed red pepper for topping (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or foil for easier cleanup.
- Wash and thoroughly dry the acorn squash. This helps the oil coat evenly and ensures crisp edges.
- Carefully cut the squash in half lengthwise, just off-center of the stem. Use a spoon to scrape out the seeds and stringy pulp, creating a clean cavity.
- Trim any tough stems from the top and bottom of the squash, then cut each half into 1-inch thick slices.
- Place the slices in a large mixing bowl. Drizzle with oil, season with salt, pepper, and garlic granules, and toss until each slice is evenly coated.
- Arrange the slices on your prepared baking sheet, ensuring they don’t overlap. Overcrowding traps steam, resulting in soggy squash instead of crispy edges.
- Roast for 20 minutes, then carefully flip each slice with tongs or a spatula. Continue roasting for another 20 minutes, or until the squash is soft and golden brown.
- Before serving, garnish with fresh thyme, a sprinkle of flaked sea salt, and a pinch of crushed red pepper if you like. Serve warm and enjoy!