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Roasted Acorn Squash recipe

Roasted Acorn Squash

Arlene Mobley - Flour On My Face
Roasted Acorn Squash is a delicious way to eat fresh acorn squash. Brush sliced acorn squash with olive oil, herbs, and spices before roasting in a hot oven. Shredded Parmesan cheese adds a salty savory flavor.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 118 kcal


  • 1 large acorn squash outside scrubbed clean
  • 2 tablespoons olive oil
  • 1 teaspoon chopped garlic
  • 1 teaspoon fresh thyme leaves stripped from stems or ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 2 tablespoons shredded Parmesan
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  • Preheat the oven to 400 F. degrees.
  • Wash the outside of the acorn squash under cold running water.
  • With a sharp knife carefully cut the acorn squash in half vertically.
  • Using a metal tablespoon scrape the fibers and seeds from the cavity of the acorn squash.
  • Use the sharp knife to slice each half of the acorn squash into 1 inch thick slices.
  • Arrange the acorn squash slices on a cookie sheet in a single layer.
  • In a small mixing bowl mix the olive oil, chopped garlic, thyme, salt, and pepper.
  • Using a basting brush, brush the olive oil and spices over both sides of the sliced acorn squash.
  • Sprinkle the top of each acorn squash slice with the shredded cheese.
  • Place the cookie sheet in the oven and roast for 20 to 25 minutes or until the squash is fork tender and the cheese has melted.


Calories: 118kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 334mg | Potassium: 387mg | Fiber: 2g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 14mg | Calcium: 72mg | Iron: 1mg
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