This Simple Herb Roasted Acorn Squash is perfect for fall and only takes 25 minutes to bake! Made with acorn squash and a unique blend of spices and herbs to create a flavorful autumn side dish.
Acorn Squash Recipe
Looking for an easy recipe for acorn squash? I’ve got you covered!
There is usually an abundance of all types of squash at my local Midwest grocery store in the fall and winter seasons. I usually bring home either butternut or acorn squash every time I go in. Acorn squash is so simple to make and can be prepared in a variety of different ways. Plus, I love the shape of the acorn squash. I know that might sound silly but the ridges on the acorn squash look so pretty when they're cut into slices.
This Simple Herb Roasted Acorn Squash Recipe is one that I go back to time and again because it’s made with ingredients I usually have on hand and it doesn’t take very long to roast. I love to pair these herb acorn squash slices with pasta, baked chicken, or roasted veggies.
Looking for more acorn squash recipes? Try our Stuffed Acorn Squash with Sausage and Apple.
Ingredients In Herb Roasted Acorn Squash
- Acorn Squash
- Ghee or Olive Oil
- Garlic Powder
- Dried Thyme
- Dried Oregano
How To Make
First start out by preheating the oven to 400°F.
Cut the squash into ½ inch thick slices. Transfer the squash slices into a bowl. Pour the melted ghee over the squash slices then add the rest of the ingredients. Mix so the squash is covered with the seasoning.
Arrange the squash on the prepared sheet pan. Bake until the squash is cooked for about 25 minutes. Serve the squash warm.
Frequently Asked Questions:
How do you store acorn squash?
Sometimes we don’t have time to make squash or I buy too many types of squash (when I say I like squash, I mean it) and we can’t eat it right away. That’s okay! Part of the beauty of squash is that it stays good for a long time before you have to make it. I just store my uncut squash on the kitchen counter at room temperature until I’m ready to use it.
Can you eat the skin on roasted acorn squash?
The simple answer is yes, you can eat the skin off the roasted acorn squash. It becomes quite soft when it’s roasted so there isn’t a need for you to try to peel the squash before putting it in the oven. I personally prefer to not eat the skin so to avoid the skin, I just peel it back once the slices are out of the oven and cooled enough to handle. The skin peels away very easily once it’s roasted.
What to serve with acorn squash?
I usually will make this herb roasted acorn squash for dinner when we are having a gluten free pasta night. It goes really well with spaghetti or chicken parmesan also. Acorn squash is versatile though so try different dishes and see what you like.
More Recipes To Try!
- Slow Cooker Creamy Turkey Chowder
- Stuffed Acorn Squash With Sausage and Apple
- Whole Roasted Cauliflower with Almond-Herb Sauce
- Roasted Tomato Basil Soup
- Baked Tuscan Chicken
If you enjoyed this acorn squash recipe, please consider leaving a rating and review below! This helps me a lot to know what types of recipes readers like you are enjoying. Also feel free to follow along on Instagram and Pinterest for more behind the scenes and gluten free recipes!
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Simple Herb Roasted Acorn Squash
- 1 acorn squash, scrubbed and cleaned
- 1 tbsp ghee, melted (can use olive oil instead)
- 1 tsp garlic powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp paprika
- salt & pepper, to taste
- Preheat oven to 400°F. Line a sheet pan with parchment paper.
- Cut the acorn squash in half vertically. Scrape out seeds in the middle of the squash with a spoon. Discard the seeds or save them for roasting later. Then cut squash into ½ inch thick slices.
- Put the squash slices in a bowl. Pour the melted ghee over the squash slices then add the rest of the ingredients. Mix so the squash is covered with the seasoning.
- Arrange the squash on the prepared sheet pan. Bake until the squash is cooked, about 25 minutes.
- Serve immediately or store in the refrigerator for leftovers.