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Roasted Acorn Squash

Roasted acorn squash is baked in the oven to delicious perfection. It's an easy and healthy side dish that is Whole30-friendly. It's also delicious in salads and grain bowls!
Prep Time5 mins
Cook Time45 mins
Course: Side Dish, Vegetable, whole30
Keyword: acorn squash, butternut squash, veggie, whole30
Servings: 2


  • 1 acorn squash
  • 2 Tbsp olive oil
  • salt
  • black pepper


  • 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).