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 squash slices with different main dishes to make a healthy dinner that’s warm and cozy, especially during the cold winter.
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 does herb roasted acorn squash pair well with?
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.
Ingredients for Herb Roasted Acorn Squash
- medium to large acorn squash
- melted ghee (for a vegan alternative you can use olive oil)
- garlic powder
- dried thyme
- dried oregano
- salt & pepper
How do you make herb roasted acorn squash slices?
First start out by preheating the oven to 400°F. Then line a sheet pan with parchment paper. Take the acorn squash and cut it in half vertically. Using a spoon, scrape out the seeds. You can either discard them or save them for roasting later. Then cut 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.
More squash recipes to try:
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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
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 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.
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