Roasted Acorn Squash
Roasted Acorn Squash

Photo Credit

Candice Kumai

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: 1 hour

Nutrition Facts

Amount per serving:
Total Calories: 146
  • 500mg Sodium
  • 22.5g Carbs
  • 3g Fiber
  • 7g Fat
  • 1g Saturated Fat
  • 2g Protein
  • 72mg Calcium
  • 1.5mg Iron

Acorn squash isn't only pretty to look at—it's packed with good-for-you vitamins too. This autumnal vegetable is a goldmine of flavor and nutrients, and tastes absolutely delicious when roasted. Serve it as a side with your favorite protein or my Kale and Fennel Caesar Salad from the previous page.


  • 2 acorn squash, cut into thin half moons
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • Basil, cut into ribbons
  • 1/2 cup chevre or Gruyere crumbles (optional)



Heat oven to 375 degrees. Toss squash with olive oil and place on an oiled sheet tray. Roast for about 45 minutes until golden brown. Remove from oven and sprinkle with sea salt, basil, and cheese, if desired.

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