Roasted Acorn Squash Slices

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These Roasted Acorn Squash Slices are a super tasty, quick, and easy side dish. With few ingredients and minimal cook/prep time, this fall dish is great as a last-minute addition. The rich flavors of acorn squash are heightened by the aromatic herbs and brought full circle with the addition of parmesan and seasonings.

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Roasted acorn squash slices is one of those dishes that’s simple but impressive. The rich, slightly sweet flavor of the squash really shines when it’s roasted. And when you add herbs and a sprinkle of Parmesan, it becomes something special.

I love serving these slices as a side dish with roast chicken or pork. They’re also great on their own as a light lunch. Sometimes I’ll make a big batch and eat them throughout the week. They’re just as good cold as they are hot.

What I love about this recipe is how adaptable it is. You can easily switch up the seasonings to match whatever main dish you’re serving. Sometimes I’ll use rosemary instead of herbes de Provence, or add a pinch of red pepper flakes for some heat.

The texture of roasted acorn squash is really nice too. The outside gets a bit crispy, while the inside stays soft and creamy. And leaving the skin on makes it easy to eat – you can just pick up a slice with your hands if you want.

This dish is a regular in my kitchen, especially during fall and winter when squash is in season. It’s comforting and satisfying without being heavy. Plus, it’s a great way to get some vegetables on the table without much fuss.

If you’ve never cooked acorn squash before, this recipe is a good place to start. It’s hard to mess up, and the results are always delicious!

How to Make Roasted Acorn Squash Slices

Roasted Acorn Squash Slices Ingredients

• Acorn squash: The main ingredient. It has a subtle, nutty flavor that becomes sweeter when roasted.
• Olive oil: Helps the squash roast evenly and develop a nice golden color.
• Parmesan cheese: Adds a savory, salty flavor that complements the squash well.
• Herbes de Provence: A blend of dried herbs that gives the dish a Mediterranean flair.
• Coarse salt: Enhances all the flavors.
• Garlic powder: Adds a subtle savory flavor without overpowering the squash.

Kitchen Essentials Needed

• Baking sheet
• Parchment paper
• Large mixing bowl
• Sharp knife
• Cutting board

Roasted Acorn Squash Slices Tips & Tricks

• These are best when eaten freshly made. They can be stored in an airtight container, in the fridge, for up to 4 days. I do not suggest freezing.
• If you want both sides of the squash slices to be browned, flip the slices gently halfway through roasting.
• You can swap out the Herbes de Provence for Italian seasoning if desired. Same amount.
• You can peel if desired, but the peel cooks up nicely and isn’t odd to eat, texture-wise. The slices might not hold together as well without the peel, because it holds it together once roasted.
• Adjust the seasoning amounts to your preference. Once you’ve tried the recipe, it hurts absolutely nothing for you to adjust seasoning amounts to perfectly suit your tastes.
• If you cut the slices thicker, you will have to cook it longer. I don’t cook them bigger, so you would need to figure out the adjusted timing.
• You can use other oils similar to olive oil if desired. Sunflower and avocado oil are great substitutes. 

More Easy Side Dishes Perfect For Fall

• Orange Amaretto Cranberry Sauce
• Sweet Potato Casserole with Pecan Streusel
• The Best Mashed Potatoes Recipe
• Pan-Seared Brussels Sprouts with Bacon
• Acorn Squash with Cornbread Sausage Stuffing

Roasted Acorn Squash Slices are a delicious fall treat. The squash gets crispy edges and a tender middle, while the herbs and Parmesan add great flavor. It’s an easy recipe that works for everyday dinners or special occasions. Give it a try and see why it’s become one of my favorite ways to eat this seasonal vegetable!

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Yield: 4

Roasted Acorn Squash Slices

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

These Roasted Acorn Squash Slices are a super tasty, quick, and easy side dish. With few ingredients and minimal cook/prep time, this fall dish is great as a last-minute addition. The rich flavors of acorn squash are heightened by the aromatic herbs and brought full circle with the addition of parmesan and seasonings.

Print

Ingredients

• 1 Medium Acorn Squash, halved and sliced
• ½ Cup Freshly Shredded Parmesan Cheese
• 2 Tablespoons Olive Oil
• 2 Teaspoons Herbes de Provence
• 1 Teaspoon Coarse Salt
• 1 Teaspoon Garlic Powder

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Line an average-sized baking sheet with parchment paper. Set aside.
2. If you’re unsure of how to prep the squash, simply cut it in half, height wise, scoop out the seeds, and then slice it into ½-inch pieces using a sharp knife. Discard the stem portions. 
3. Place the sliced acorn squash in a large mixing bowl and add the remaining ingredients.
4. Toss until the squash is well-coated. Line the squash up on the prepared pan, scooping the remaining ingredients from the bowl and sprinkling it over the squash pieces.
5. Roast in the oven for 20 minutes or until the bottoms turn a rich golden brown. Enjoy!

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