Roasted Acorn Squash
Roasted acorn squash is an easy oven-baked side dish made with sliced squash, olive oil, herbs, and a touch of maple syrup.
Ingredients
- 1 large acorn squash, sliced
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the acorn squash in half, scoop out the seeds, then cut into ½-inch thick slices.
- In a large bowl, toss the squash slices with olive oil, maple syrup, thyme, rosemary, oregano, salt, and pepper until evenly coated.
- Arrange the slices in a single layer on the prepared baking sheet, making sure they don’t overlap.
- Roast for 25–30 minutes, flipping halfway through, until the squash is tender and golden brown on the edges.
Nutrition
Notes
- Slice Evenly: Keeping the squash slices about the same thickness helps them cook evenly.
- Don’t Overcrowd the Pan: Spreading the slices in a single layer allows them to roast instead of steam.
- Flip Halfway Through: Turning the squash helps both sides brown evenly.
- Watch the Edges: Thin edges can brown quickly, so check toward the end of cooking.
- Adjust Sweetness to Taste: Add a light drizzle of maple syrup after roasting if you prefer a sweeter finish.
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