Roasted Acorn Squash Slices Recipe
These Roasted Acorn Squash Slices are beautifully caramelized in the oven and generously coated in a maple-cinnamon mixture for warm, fall flavors in every bite. Serve them on salads, add them to recipes that call for squash, or bring them to your next holiday gathering!
Servings 2 acorn squash
Calories 437kcal
Ingredients
- 2 small acorn squash 1 to 1 ½ pounds each rinsed and dried
- 2 tablespoons olive oil or coconut or avocado oil
- 2 tablespoons maple syrup or honey
- ⅛ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- Pinch of black pepper
Optional Toppings:
- ¼ cup chopped pecans or pumpkin seeds *
- 1-2 tablespoons fresh herbs such as sage thyme, or parsley, chopped
Instructions
- Preheat the oven: Set the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
- Cut the squash: Start by cutting the top of the squash (where the stem is located) while holding it firmly with your other hand. It is best to use a sawing motion while gently applying pressure with your knife. Lay squash down using the now-flat surface created by the cut. Cut it in half from the center. Scoop out the seeds using a melon baller or a large spoon. Then lay each half down and cut it into 1-inch slices.
- Add the squash slices: Transfer acorn squash slices onto the parchment-lined baking sheet and arrange them in one layer. If needed, you may have to divide them into two sheet pans.
- Make the maple topping: Mix olive oil, maple syrup, ground cinnamon, salt, and black pepper in a bowl.
- Coat the squash slices: Brush each acorn squash slice with the maple syrup mixture on both sides. Depending on the size of your squash, you might be left with some, don’t throw it away.
- Roast: Roast in the oven for 15 minutes. Remove from the oven, flip each slice and bake for another 15 minutes or until lightly browned. If you are using two sheet pans, be sure to rotate the sheets as well.
- Let cool: Remove from the oven and let it cool for 5 minutes.
- Add the remaining topping: Brush each slice with the remaining olive oil-maple syrup mixture. Arrange the roasted acorn squash slices on a large plate.
- Garnish and serve: If preferred, garnish with toasted nuts (or seeds) and/or fresh herbs like sage or parsley. Serve warm or at room temperature.
Notes
- Toasting pecans/pumpkin seeds: If you do have the time, I highly recommend toasting the nuts (or seeds) you use as this quick step will make them taste better and compliment the caramelized flavors of your roasted acorn squash. Simply place pecans (or pumpkin seeds) in an empty skillet over medium heat. Toast for 4-5 minutes. Be sure to keep a close eye on it and stir frequently. It should be ready when it starts smelling and changes its color slightly.
- Storage: Leftovers can be kept in an airtight container in the fridge for up to 3-4 days.
- How to make it savory? To make this roasted acorn squash recipe a savory side dish:
- Omit maple syrup.
- Use ¼ teaspoon chili pepper (or paprika) and ¼ teaspoon garlic powder in place of ground cinnamon.
- After it is roasted, sprinkle it with 2 tablespoons of parmesan cheese or top it off with ¼ cup of crumbled goat cheese.
Nutrition
Calories: 437kcal | Carbohydrates: 60g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Sodium: 598mg | Potassium: 1603mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1758IU | Vitamin C: 50mg | Calcium: 177mg | Iron: 4mg