Learn how to make perfectly roasted acorn squash slices, a simple side dish for any fall or winter meal! Brushed with cinnamon and garlic powder before baking in the oven, then drizzled with melted butter spiked with fresh sage, this savory squash recipe is unbelievably delicious.
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Lizzie’s Notes
Acorn squash is one of the most elite fall veggies out there! It’s so creamy when cooked and has a slightly sweet, nutty flavor. I prefer it over most other squash, especially because it’s not as difficult to prep as some of the others.
This new recipe shows you how to cut acorn squash into the best size and shape so that the slices roast perfectly in the oven. The seasonings are simple yet so tasty, and the sage butter drizzle feels elegant but only has two ingredients!
If you’ve hit a point of squash fatigue and need a new way to eat the one sitting on your counter, look no further. This post will restore your interest in the hearty vegetables of autumn’s harvest. You can even serve it for Thanksgiving too!
Ingredients and Substitutions
- Acorn squash: You can technically make this with other types of squash, such as delicata, honeynut, or butternut, but I like it best with acorn. If you use another squash, keep in mind that the cooking time may vary.
- Extra virgin olive oil: Substitute avocado oil or melted coconut oil if preferred.
- Cinnamon and garlic powder: These are two of my favorite seasonings to use on roasted acorn squash slices. You can feel free to mix it up and/or add other seasonings, such as cumin, nutmeg, or paprika.
- Butter: If you want the recipe to be vegan, use a vegan butter substitute or olive oil.
- Sage: Sage and acorn squash are a match made in heaven. If you don’t have fresh, substitute a smaller amount of dried sage (about ½ to 1 teaspoon). You can also substitute parsley, thyme, or rosemary.
Instructions
The full recipe card for roasted acorn squash slices is at the bottom of the post. Scroll down to see it. Here’s a preview of the steps, including how to slice acorn squash, with photos to guide you in the kitchen.
Cut the acorn squash in half lengthwise. The safest and easiest way to do so is to trim off the stem and bottom, so that there is a flat spot on both ends. This allows for the squash to lay flat on the cutting board. Then, use a sharp knife to slice the squash in half from top to bottom. If it’s difficult to cut, press the knife into the squash and gently rock it back and forth to gradually break through the skin.
Scoop out the seeds from each half and discard (or roast for a snack).
Lay each squash half cut side down on the cutting board. Use a sharp knife to cut them crosswise into slices about ½-inch thick.
Place the slices on a lined baking sheet. Brush each side with the olive oil, cinnamon, garlic powder, and salt mixture. Put the tray in the preheated oven and bake for 20 to 30 minutes.
While the squash roasts, prepare the butter drizzle. Melt butter in a small saucepan or butter warmer. Stir in the chopped sage and set aside.
Remove the squash from the oven, drizzle with butter, and serve!
Storage and Reheating
Roasted acorn squash slices are best enjoyed right away! Keep leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat in the oven at 350 degrees F/177 degrees C for 5 to 10 minutes until warmed through. If you make the squash slices in advance to eat at a later time, wait to prepare the butter drizzle until just before serving.
Serving
This recipe is a great side dish for baked chicken, turkey, pork tenderloin, or fish. You can also serve the slices on top of a fall salad or grain bowl!
More Squash Recipes
Love these roasted acorn squash slices?! Try my other squash recipes while you’re here.
📖 Recipe
Roasted Acorn Squash Slices
Ingredients
- 2 pounds acorn squash - about 1 large or 2 small
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 tablespoons butter
- 1 tablespoon chopped fresh sage
Instructions
- Preheat the oven to 425℉/218℃. Line a large baking sheet with parchment paper and set aside.
- Cut the acorn squash into ½-inch slices. First, slice off the stem and a small piece from the bottom. This will allow the squash to sit flat on the cutting board and not roll away. Place the squash upright on the bottom flat spot. Press a sharp knife into the top, gently rocking it back and forth while pressing, to slice through the squash lengthwise from top to bottom. Scoop out the seeds from each half and discard.Place each half cut side down. Cut the squash crosswise into ½-inch thick slices. You don't want the slices to be too thick or else they won't get as browned and creamy while roasting.
- In a small bowl, stir together the olive oil, garlic powder, cinnamon, and salt.
- Brush both sides of each squash slice with the olive oil mixture. Place the slices on the lined baking sheet in a single layer. If you don't have a large baking sheet, use two smaller ones so that they are not overcrowded.
- Transfer the prepared squash to the center rack of the preheated oven. Bake for 20 to 30 minutes at 425℉/218℃ until tender and browned to your liking.
- A few minutes before the squash is finished roasting, prepare the butter mixture. Melt the butter in a butter warmer or small saucepan over medium heat. Once melted, remove from heat and stir in the chopped sage.
- Remove the roasted squash from the oven. Drizzle with the sage butter, serve, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Keep leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat in the oven at 350 degrees F/177 degrees C for 5 to 10 minutes until warm.
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