Roasting acorn squash is so easy, and it's my favorite way to enjoy this sweet fall squash, which caramelizes beautifully in the oven. Add to salads and pastas, or purée into soups.
Course Side Dish
Cuisine American
Keyword roasted acorn squash
Prep Time 10 minutesminutes
Servings 4
Calories 198kcal
Ingredients
1 2-poundacorn squash
2tablespoonsextra-virgin olive oil
½teaspoonkosher salt
¼teaspoonfreshly ground black pepper
Instructions
Preheat the oven to 400°F and line a large sheet pan with parchment paper.
Stand the squash up on a cutting board and slice off the top and bottom. Then cut the squash in half, lengthwise, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Slice each squash halve into 1-inch-thick half moons.
Add the squash rings to a large bowl, along with the olive oil, salt, and pepper. Toss to evenly coat, then turn squash out into an even layer on the sheet pan. Roast for about 30 minutes, or until nice and caramelized.