Fall cooking can feel a bit overwhelming with all the seasonal produce options showing up at grocery stores and farmers markets. When you’re trying to figure out what to do with those oddly-shaped squashes in your cart, it’s nice to have a few reliable recipes up your sleeve. That’s where this oven roasted acorn squash comes in – it’s a straightforward side dish that works well for both everyday dinners and holiday meals. With just a few basic ingredients and minimal prep time, you can turn this humble squash into something that’ll have everyone at the table asking for seconds.
Possible Ingredient Alternatives
For the acorn squash, butternut squash or delicata squash can be used as alternatives. These winter squashes have similar textures and flavors, though cooking times may need slight adjustment. Extra virgin olive oil can be replaced with avocado oil or melted coconut oil for different flavor profiles and potential health benefits. Use the same amount as called for in the recipe. Parmesan cheese can be substituted with nutritional yeast for a vegan option, providing a similar umami flavor and cheesy texture. Start with half the amount of nutritional yeast and adjust to taste, as it’s more concentrated than parmesan. For those avoiding dairy, this substitution also reduces the recipe’s saturated fat content.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 40-50 g
- Fat: 130-140 g
- Carbohydrates: 60-70 g
Ingredients
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 cup grated Parmesan cheese (freshly grated for best flavor)
- 2 small acorn squashes (about 1.5 lbs each)
- 1 tsp garlic powder
- 1/2 tsp kosher salt (Diamond Crystal is my go-to for seasoning)
- 1/2 tsp dried thyme
- 1/4 cup extra-virgin olive oil (I use Colavita)
Step 1: Prepare the Squash
Begin by preheating your oven to 425°F (220°C).
Take a squash and carefully slice off the top and bottom.
Set it on one of the flat ends for stability and slice it in half lengthwise.
Use a spoon to scoop out the seeds from each half.
Once the seeds are removed, slice each half into 1-inch thick slices.
Step 2: Season the Squash
Place the squash slices into a large mixing bowl.
Add the oil, parmesan, garlic, salt, basil, thyme, and oregano to the bowl.
Using your hands, toss the squash and seasonings together until the slices are evenly coated with the mixture.
Step 3: Arrange and Bake
Line a baking tray with parchment paper for easy cleanup.
Arrange the seasoned squash slices in a single layer on the tray.
If you have any leftover parmesan herb mixture in the bowl, press it onto the top side of the squash slices.
Put the tray into the oven and bake for 20 to 25 minutes, or until the squash slices are soft and lightly golden on top.
Step 4: Serve and Enjoy
Once baked to perfection, carefully transfer the roasted acorn squash slices to a serving platter.
Serve them warm and enjoy the delicious combination of flavors!
