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sliced roasted acorn squash on a plate
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5 from 2 votes

Roasted Acorn Squash

Our simple recipe shows you how to roast and cut an acorn squash.  This Thanksgiving side dish is easy and healthy.  Just cut in half, scoop out the seeds, slice into rings, brush with butter and spices, and bake in the oven.  You’ll have a fall dinner favorite!
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dinner
Cuisine: American
Keyword: healthy roasted acorn squash, roasted acorn squash savory, roasted acorn squash slices
Servings: 4 servings
Calories: 198kcal
Author: Brooke


  • 2 acorn squash
  • 4 tablespoons salted butter melted
  • 1 tablespoon fresh thyme leaves
  • 1 heaping tablespoon garlic minced
  • 1 teaspoon salt
  • 1 teaspoon white pepper


Cutting the Acorn Squash

  • Rinse and blot dry the squashes.  Slice each one in half from the bottom with a large, sharp chef's knife, cutting right beside the stem.  Pull the two halves apart.
  • Scoop out the flesh and seeds with a large metal spoon and place them in a bowl.  Reserve the seeds to make roasted squash seeds.  Trim off any stringy pulp with a sharp paring knife.
  • Turn each half flesh side down on the cutting board and cut into ½ inch slices.  Discard the top and bottom pieces.

Cooking the Acorn Squash

  • Preheat the oven to 400 F, and line a cookie sheet with parchment paper or foil.  Lay the slices in two rows on the baking tray.
  • Melt the butter in a small saucepan over medium-high heat.  Once melted, remove the pan from the heat and stir in the thyme, salt, pepper, and garlic.
  • Brush each acorn slice with the butter mixture by using a small pastry brush.
  • Cook for 20 minutes, then flip over each slice and brush with the remaining butter spice mixture.
  • Rotate the sheet and cook for another 20 minutes, or until the roasted squash is fork tender.
  • Transfer the roasted acorn slices to a pretty plate or platter.  Serve immediately while still warm.


  • Select mostly dark green acorns with little to no orange colors that have a dull rind and a sturdy stem.
  • Use a sharp chef's knife to cut vertically close to the stem.
  • Save the seeds and roast them later.
  • Use a sharp knife to remove any remaining strings of pulp.
  • Use butter for the best flavor.


Calories: 198kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 699mg | Potassium: 787mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1230IU | Vitamin C: 27mg | Calcium: 85mg | Iron: 2mg