Baked Acorn Squash Slices
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.
Save This Recipe!
Ingredients
- Olive oil cooking spray
- 2 medium acorn squash
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup chopped fresh parsley
- ½ cup pomegranate arils
Instructions
- Preheat oven to 425 degrees F. Lightly spray two rimmed baking pans with cooking spray.
- 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.
- Place squash slices on prepared pans. Lightly spray squash with cooking spray and sprinkle with salt and pepper.
- Transfer to oven and roast 30 minutes or until golden brown and tender, turning once halfway through.
- Transfer squash slices to serving platter and sprinkle with parsley and pomegranate arils.
Notes
- 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.
Calories: 106kcal, Carbohydrates: 27g, Protein: 2g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 302mg, Potassium: 839mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1423IU, Vitamin C: 36mg, Calcium: 84mg, Iron: 2mg
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.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.