Roasted Acorn Squash Slices

Roasted acorn squash in a serving bowl next to spices, spoons, squash stem, and napkin.

Oven roasted squash is seasoned with cinnamon and garlic powder then drizzled with melted butter and sage. It's a delicious fall dish that's simple yet elegant!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings 1-cup servings

Calories 206kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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.

Nutrition