Roasted Acorn Squash Slices are the prettiest autumn side dish. With just a few ingredients and minimal prep, this stunning vegetable will be the star of your holiday table, but also perfect for a weeknight.

Roasted acorn squash slices garnished with pomegranate seeds and chopped parsley, lined up on a white platter.

These Roasted Acorn Squash Slices are the perfect side dish

I’ve always believed that sometimes, the simplest dishes are not only the most flavorful, but the most beautiful as well. Just like my recipe for glazed carrots and balsamic green beans, today’s recipe is the epitome of that sentiment.

These roasted acorn squash slices on their own would be the perfect addition to a Thanksgiving salad, or all dressed up with parsley and pomegranate and added as a side dish to your Thanksgiving recipes binder (I’m not the only one with one, right?).

I especially love the sweetness of this dish paired with Cajun turkey and chorizo stuffing. And like my mini Hasselback potatoes, this dish may LOOK pretty fancy, but couldn’t be simpler to execute.

This roasted acorn squash recipe is also the perfect side dish for any dinner this fall. I particularly love it paired with Instant Pot short ribs or salmon with my bourbon glaze recipe for salmon.

Roasted acorn squash slices garnished with pomegranate seeds and chopped parsley, lined up on a white platter.

Roasted Acorn Squash Recipe Ingredients

  • olive oil cooking spray – I find this the easiest way to prevent the squash slices from sticking to the pan. But if you don’t have spray, you can just use a thin layer of regular olive oil.
  • acorn squash – two medium acorn squash should feed about 4 people as a side dish (or maybe a little more than that on Thanksgiving when there are lots of sides to fit onto your plate).
  • salt and pepper – seasoning the roasted acorn squash slices is important for the best flavor.
  • parsley – chopped fresh parsley adds a pretty touch any finished dish, whether it’s this squash or Cajun salmon pasta or Thanksgiving rice.
  • pomegranate arils – these are a seasonal ingredient that add sweetness, crunch, color and beauty to this roasted acorn squash recipe. I also love them in Thanksgiving fruit salad, and sprinkled over lentil and vegetable curry and my lamb lollipop recipe

Can I use a different type of squash?

Yes! You can use the method from this roasted acorn squash recipe for a variety of hard winter squashes. Carnival squash and delicata squash are two other varieties that are perfect for this recipe (I actually have a separate post about roasted delicata squash).

If you come across sweet dumpling squash at your market, I recommend my sweet dumpling squash soup.

Country Living has a very nice roundup of 16 types of squash, and the best ways to cook each, if you want to learn more about this fall superfood.

Best Seasoning for Acorn Squash

I think the best seasoning for acorn squash is simply salt and pepper, so the unique flavor of this seasonal ingredient shines.

But, if you’d like to add additional seasonings, dried rosemary, thyme or sage would be great. Ground cinnamon is also a nice pairing.

Fall gourd cut crosswise into slices, on a brown cutting board with a chef's knife and a ring mold.
Fall gourd cut crosswise into slices, on a brown cutting board with a chef's knife and a ring mold. One gourd slice has had it's core removed with the ring mold.

Best way to cut Acorn Squash

First, for this oven roasted acorn squash, you’ll want to select a large, very sharp knife. Be very careful. Make sure your cutting board is very stable (see my post about cutting board safety for some ideas on how to make this happen). Make sure you’re keeping your fingers tucked under and away from the knife.

A lot of oven roasted acorn squash recipes call for cutting the squash in half and then using a spoon to scoop out the pulp and seeds, but I think roasting sliced acorn squash is much easier.

So, with the squash on it’s side, use the knife to cut the squash crosswise into 1-inch slices. Then, you’ll be using some type of round cutter to cut the seeds and pulp out of the middle, in a perfect circle.

I was required to buy a set of round cutters (restaurant folk will refer to these as “ring molds”) for culinary school, so I use those here. You can also use a biscuit cutter, the end of a can or a jar, or simply use your knife to cut out the seedy part in the middle of each slice.

Oven roasted acorn squash rings on a rimmed baking pan covered in foil.

How to make Roasted Acorn Squash

  1. Preheat your oven to 425 degrees F. Roasting acorn squash slices at a high temperature allows the outer parts to caramelize and get extra yummy while the insides get tender.
  2. Grab two large rimmed baking pans (line them with foil for easy cleanup), and spray them with nonstick cooking spray. Just like with my roasted Parmesan broccoli, two pans is better than one, because if the squash rings are too close to each other, they’ll steam rather than brown.
  3. Arrange the squash slices in a single layer on the two pans, lightly spray them with cooking spray and sprinkle them with salt and pepper.
  4. Roast for 30 minutes or until the squash slices are golden brown and tender, turning them over once, halfway through cooking.

How long to roast Acorn Squash

In a 425 degree F oven, acorn squash cut into 1-inch slices should take about 30 minutes to get golden brown and tender.

Check for doneness by inserting a fork or knife into the flesh. It should be tender and easily pierced.

Making Oven Roasted Acorn Squash in advance

Acorn squash can be roasted in advance to save time on busy days. Follow the roasting instructions in the recipe card below, then allow the squash to cool to room temperature before storing it in the fridge or freezer.

Roasted acorn squash slices garnished with pomegranate seeds and chopped parsley, lined up on a white platter.

Acorn Squash Roasted tips and tricks for success

  • UNIFORM SLICES – As you’re slicing the squash, it’s incredibly important to make the pieces as uniform in thickness as possible so that they all roast at the same rate.
  • DON’T OVERCROWD – Make sure you use 2 roasting pans so that you don’t overcrowd a single plan. Leaving some space between the squash pieces allows for proper air circulation, which promotes even roasting.
  • FLIP FOR EVEN COOKING – Flipping the squash slices halfway through cooking ensures that both sides are evenly roasted.

Do you leave skin on squash when roasting?

Yes, you can leave the skin on when roasting acorn squash. The skin is edible and will soften as it cooks, becoming tender and flavorful.

Leaving the skin on also saves you prep time, so it’s a win-win! Just to be sure to wash the squash throughly before slicing.

Does Acorn Squash cook the same as butternut squash?

While acorn squash and butternut squash are similar in many ways, they have a few differences. Acorn squash tends to be denser than butternut squash, which means it may cook slightly faster.

Also, while the skin of acorn squash is edible when roasted, butternut squash usually has a thicker, tougher skin that is usually peeled before cooking.

Roasted acorn squash slices garnished with pomegranate seeds and chopped parsley, lined up on a white platter.

Storing and reheating Roasted Acorn Slices

Any leftover roasted acorn squash can be cooled to room temperature, then placed in an airtight container in the refrigerator for up to 4 days.

Reheat in a 350 degree oven until warmed through.

Roasted acorn squash slices garnished with pomegranate seeds and chopped parsley, lined up on a white platter.

Baked Acorn Squash Slices

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes

Roasted Acorn Squash Slices are the prettiest autumn side dish. With just a few ingredients and minimal prep, this stunning vegetable will be the star of your holiday table, but also perfect for a weeknight.

Ingredients

  • Olive oil cooking spray
  • 2 medium acorn squash
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped fresh parsley
  • 1/2 cup pomegranate arils

Instructions

  1. Preheat oven to 425 degrees F. Lightly spray two rimmed baking pans with cooking spray. 
  2. Cut squash crosswise into 1-inch slices. Use round cutter or an empty can to cut the seed and pulp section from middle of each slice. Discard pulp and seeds.
  3. Place squash slices on prepared pans. Lightly spray squash with cooking spray and sprinkle with salt and pepper.
  4. Transfer to oven and roast 30 minutes or until golden brown and tender, turning once halfway through.
  5. Transfer squash slices to serving platter and sprinkle with parsley and pomegranate arils.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 98Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 166mgCarbohydrates: 20gFiber: 6gSugar: 3gProtein: 2g

This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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