Roasted Acorn Squash Slices

4.60 from 5 votes

Roasted acorn squash slices are baked in the oven to delicious perfection. This is an easy and healthy side dish that is paleo and Whole30-friendly.

Prep Time5

Cook Time45

Total Time50

Course: Side Dish, Vegetable, whole30

Keyword: acorn squash, butternut squash, veggie, whole30

Servings:

Calories: 210kcal

Author: Aimee

Preheat oven to 400 degrees F.
Place the olive oil in a small bowl.
Wash and dry the outside of the acorn squash.
Cut the acorn squash down the middle, cutting through the stem. Then, scoop out the seeds of the acorn squash with a spoon or an ice cream scoop. Discard the seeds.
Slice the acorn squash into one inch slices. Place the slices on a baking sheet (can be lined with parchment paper or a silpat mat).
With a pastry brush or your fingers, rub olive oil onto each slice. Sprinkle salt and pepper over the slices. Flip each piece of acorn squash and repeat on the other side.
Place in the oven and cook for 25 minutes. Then flip each piece of acorn squash and cook for another 20 minutes. If you'd like your acorn squash a little more brown, you can broil for a couple of minutes at the end (watch closely to make sure it doesn't burn!)
Serve immediately.

When slicing, you'll discard the top and bottom slices that have the stem pieces.
I like to remove the seeds with an ice cream scoop. I find it works incredibly well.
All ovens heat differently. Check your acorn squash to make sure it's done to your likeness before removing from the oven. You can always broil it for a couple of minutes at the end. (Note: I did not in these photos).