Roasted Acorn Squash Slices With Spicy Sweet Crunchies

Learn How To Roast Acorn Squash until tender and golden, then take it up a notch with a spicy-sweet topping of pomegranate, pistachios and chili crisp. Perfect as a holiday side or a vibrant vegetarian main that’s anything but boring.

Oven Roasted Acorn Squash That’s Inspired By Ottolenghi

We’ve been longtime admirers of Yottam Ottolenghi’s cookbooks – the vibrant food photography, the bold flavors, the way he transforms vegetables into something you actually want to eat.

We’ll admit that sometimes his recipes are a bit more time-consuming than we would like, but his approach inspired this roasted acorn squash recipe – our simpler, more approachable version of the kind of dish he might make.

The squash isn’t a filler side dish here – it’s the star. With a mix of familiar pantry staples like cumin and paprika, modern favorites like chili crisp and tahini, and a sprinkle of fresh toppings, this humble vegetable becomes something truly special.

Roasted Acorn Squash Slices Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• cooking spray and olive oil – we’ve found, after multiple tests, that a coating of cooking spray is the easiest and best way to prevent the squash slices from sticking to the pan (we tried parchment paper, and it keeps the squash from browning as well). But if you don’t have spray, you can just use a thin layer of regular olive oil. You’ll also be using regular olive oil to make the spice mixture you’ll brush on the squash.
• acorn squash – two medium acorn squashes should feed about six people as a side dish (or maybe a little more than that on Thanksgiving when there are lots of sides to fill your plate) or four people as a main dish with a few other sides.
• cumin, coriander, smoked paprika, cinnamon, salt and pepper – the spices that will take the squash from kind-of-boring to oh-so-craveable.
• pomegranate arils – these are a seasonal ingredient that add sweetness, crunch, color and beauty to this roasted acorn squash recipe.
• parsley – chopped fresh parsley adds a pretty touch any finished dish.
• chili crisp – brings the heat and some extra crunch.
• pistachios – provide rich, nutty texture.
• orange juice and zest – add citrusy brightness as a finishing touch.
• tahini – a creamy drizzle that ties everything together.

How To Cut Acorn Squash

First things first – for this oven roasted acorn squash, you’ll want to grab a large, very sharp chef’s knife. Be careful here. Make sure your cutting board is very stable (see our post about Cutting Board Safety for a few easy tricks to keep it from sliding around). And of course, make sure you’re keeping your fingers tucked under and away from the blade.

A lot of oven roasted acorn squash recipes start by cutting the squash in half and then scooping out the seeds from the squash halves with a spoon, but we’ve found that roasting sliced acorn squash is easier – and honestly prettier, too.

So, with the squash on it’s side, use the knife to cut the squash crosswise into 1-inch slices (cut and discard a thin slice that includes the stem). Then, you’ll need to cut the seeds and pulp out of the middle of each slice. A small sharp knife gets the job done just fine, but if you happen to have a set of round cutters (restaurant folk will refer to these as “ring molds”) or small biscuit cutters, those make quick work of the task and get you some perfect circles in the center of the slices, too.

How To Roast Acorn Squash

1. PREP. Stir together the oil, cumin, coriander, salt, paprika, black pepper and cinnamon in a small bowl. Then, cut the squash crosswise into 1-inch slices, and cut the seed and pulp section from the middle of each slice.

2. BRUSH & ROAST. Place the squash slices on a large baking sheet that has been greased, making sure they are in a single layer with a bit of space around each slice. If needed, use a second pan. Pour the oil mixture over the squash and toss until well combined, then arrange the squash in a single layer. Bake until the squash is golden brown and tender, flipping once halfway through (exact timing will vary based on the size and thickness of your slices). 

3. TOPPING. While the squash is roasting, stir together the pomegranate arils, parsley, chili crisp, pistachios, and orange zest and juice. 

4. SERVE. Transfer the squash slices to a serving platter. Drizzle with the tahini and sprinkle with the pomegranate mixture. 

Storage and Reheating

• Refrigerate: If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.  
• Reheat: In the oven or microwave until warmed through.
• Freeze: Not recommended, as the fresh topping will get pretty weird.

Baked Acorn Squash Slices FAQs