Healthy Roasted Acorn Squash Slices
This recipe for roasted, savoury slices of acorn squash is easy to make, and a nourishing vegetarian side dish. The slices of acorn squash (with the skin on!) are tossed in a garlic-thyme-parmesan cheese seasoning, and baked until lightly browned and fork-tender. The roasted squash is then drizzled with a simple homemade sage butter. Serve hot, and enjoy!
It’s no secret that I’m a HUGE fan of winter squash recipes as soon as the temperatures start to dip. There’s just something about them that screams fall and cozy nights!
Roasting acorn squash in the oven makes them so soft and really brings out their natural sweetness. That sweet, earthy flavour happens to pair beautifully with the more savoury notes of freshly grated parmesan cheese and sage butter.
As a dietitian, I’m happy to share that these baked acorn squash slices are packed with nutrition benefits, like fiber, vitamin A, and antioxidants.
This recipe is perfect as a holiday side dish or to add to your weeknight dinners. Leftovers heat up well, too, which is always a plus 😉
Want more side dish inspiration? Check out my roundup of healthy vegetable side dish recipes for more ideas!
Ingredients Needed
All you need to make this easy acorn squash recipe are 7 simple ingredients:
- acorn squash
- olive oil
- dried thyme
- freshly grated parmesan
- garlic powder
- butter
- fresh sage
Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!
Recipe Modifications & Ingredient Swaps
- For a vegan option, you can try making this with a vegan butter and vegan parmesan alternative.
- If you can’t find acorn squash, the most similar type of winter squash would be delicata cut into rings/half-moon slices. You can eat the skin of delicata squash, too!
Grilled Version
If you’d like to change things up a bit, you can grill the squash instead of roasting it in the oven! I tested it both ways and they were equally as delicious, but roasting was a little less labour-intensive (which was why I chose to post this version).
To grill them, simply coat the slices in olive oil, garlic powder, thyme salt + pepper. Place on the grill for 20 minutes, flipping halfway. Plate and toss in sage butter + parmesan.
Grilling adds a bit of a smokey flavour to this dish!
How To Cut Acorn Squash Into Slices
The hardest part of this recipe is cutting up the squash – but promise it’s not too difficult! All you need is a sharp chef’s knife and a cutting board. A dish cloth can be handy to help push down the sharp end of the knife, too.
- Start by chopping off the hard ends of the squash.
- Then, place the squash upright on one of the flat cut ends.
- Take your knife, and cut down the squash to slice it in half (lengthwise).
- Remove the seeds using a spoon.
- Place squash half on the cutting board, face side down. Then, cut across the squash into 3/4-inch pieces.
How To Cook Squash Slices
Once you’ve cut the squash, simply toss the slices in a large mixing bowl with the olive oil, garlic powder, thyme, and parmesan. Place the slices on a lined baking sheet and then pop in an oven that’s been preheated to 400F!
After 20-25 minutes, the acorn squash should be cooked through. It will be lightly browned, and you should be able to easily pierce through the squash with a fork or knife.
Acorn Squash Nutrition Benefits
Winter squash like acorn is a great source of:
- dietary fibre
- vitamins, like vitamin A, C, K, and multiple B vitamins (like folate, thiamin, niacin, and B6)
- minerals, like potassium, magnesium, and manganese
- antioxidants, like lutein and zeaxanthin
Can You Eat The Skin Of Roasted Acorn Squash?
You bet! The skin of acorn squash, once cooked, is super soft, tender, and totally edible.
Eating the skin is a great way to maximize those nutrition benefits, too. That said, you can always remove the skin (after cooking) and just eat the flesh if preferred. I understand that it’s a personal preference 🙂
What To Serve With This Recipe
Because this acorn squash recipe is a source of complex carbohydrates, I recommend serving this with some non-starchy vegetables and a quality protein to balance out your meal. Some ideas:
- pair with some simple seafood, like baked salmon, baked cod, or garlic-sautéed shrimp
- pair with simple meats or poultry, like chicken, turkey, or steak
- pair with plant-based protein sources, like baked tofu or tempeh
- pair with other roasted veggies, like broccolini or cauliflower or some leafy greens, like sautéed spinach or kale
With their cozy, hearty flavour profile, these roasted acorn squash slices would work perfectly with your holiday dinner menu!
More Healthy Winter Squash Recipes
- Quinoa Stuffed Delicata Squash With Kale
- Roasted Butternut Squash With Kale & Coconut Cream
- Kale Butternut Squash Salad With Farro & Goat Cheese
- Vegan Butternut Squash & Pear Soup
- Spaghetti Squash With Kale Pesto & Shrimp
Did you give this Roasted Acorn Squash With Parmesan & Sage Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Healthy Roasted Acorn Squash Slices
Ingredients
- 1 med-large acorn squash
- 3 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 cup parmesan, freshly grated (divided)
- Salt + pepper, to taste
- 1/4 cup butter, unsalted
- 20 large fresh sage leaves, roughly chopped
Instructions
- Preheat oven to 400F. Line a large baking sheet with parchment paper.
- CUT SQUASH: Using a sharp chef's knife, chop off the hard ends of the squash. Then, place the squash upright on one of the flat cut ends. Cut down the squash to slice it in half (lengthwise). Remove the seeds using a spoon. Place squash halves on the cutting board, face side down. Then, cut across the squash into 3/4-inch pieces.
- Place squash slices into a large mixing bowl. Using your hands, toss in olive oil, garlic powder, thyme, half the parmesan (1/4 cup), salt, and pepper until well-combined.
- Place tossed squash slices onto the baking sheet in a single layer. Transfer to oven and roast for 20-25 minutes, until lightly browned + fork-tender.
- Meanwhile, heat butter in a small pan until completely melted and bubbling. Add chopped sage leaves and stir to fry for about 3-4 minutes. Remove from heat.
- Plate squash and drizzle with sage butter. Add remaining 1/4 cup parmesan and adjust any seasonings to taste. Serve hot!
Notes
- For a vegan option, you can try making this with a vegan butter and vegan parmesan alternative.
- If you can’t find acorn squash, the most similar type of winter squash would be delicata squash cut into rings/half-moon slices. You can eat the skin of delicata squash, too!
- If you’d like to change things up a bit, you can grill the squash instead of roasting it in the oven! I tested it both ways and they were equally as delicious, but roasting was a little less labour-intensive (which was why I chose to post this version).
- To grill them, simply coat the slices in olive oil, garlic powder, thyme salt + pepper. Place on the grill for 20 minutes, flipping halfway. Plate and toss in sage butter + parmesan.
- Grilling adds a bit of a smokey flavour to this dish!
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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2 Comments on “Healthy Roasted Acorn Squash Slices”
This was soooo delish!! 10/10 will def be making again and again
Aw thank you, Lindsay!! So happy to hear you enjoyed this one!! Thank you for taking the time to leave a review 🙂