This savory roasted acorn is seasoned with salt, pepper, garlic and fresh thyme and roasted to perfection. It makes a lovely side for just about any main dish.
- 1 medium acorn squash
- 1 Tablespoon olive or avocado oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic granules (or garlic powder)
- 2 Tablespoons fresh thyme
- crushed red pepper for topping (optional)
- Preheat oven to 400 degrees F.
Wash and dry the acorn squash. Cut the squash in half from top to bottom, just beside the stem. Use a spoon to remove the seeds and stringy innards from both halves.
Cut off the tough stems (from the top and bottom of the squash) and then cut the squash into 1″ thick slices.
Place the acorn squash in a large bowl. Add oil, salt, pepper, garlic and thyme. Toss to coat squash.
Transfer squash to a rimmed sheet pan, making sure the squash isn’t overlapping.
Roast for 20 minutes, flip each slice over and bake for another 20 minutes, or until squash is soft and golden. Sprinkle with flaked sea salt, crushed red pepper and more fresh thyme before serving, if desired. Serve warm.
- Category: Sides
- Method: Bake
- Cuisine: American
- Serving Size: 1/2 of recipe
- Calories: 150
- Sugar: 0g
- Sodium: 597mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted acorn squash