Roasted Acorn Squash

Course: Side Dish
Cuisine: North American, Thanksgiving, Vegetarian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 102kcal
Author: Lord Byron's Kitchen
When preparing vegetables as a side dish, simple and uncomplicated is best. A great tasting vegetable shouldn’t be over-flavoured with additional ingredients. Like this Roasted Acorn Squash, use a few seasonings to elevate the flavour, but let the squash be the star!
Print Recipe


  • 2 whole acorn squash, peeled and cubed (about 6 cups)
  • 2 tablespoons olive oil
  • 1 large onion, roughly chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary


  • Preheat oven to 475 degrees.
  • Toss everything into a large bowl, but leave the garlic out.  Use a spoon to toss the ingredients until well mixed and coated with the olive oil.
  • Turn the mixture out onto a large, rimmed baking sheet.  Be sure the squash is in a single layer.
  • Roast for 20 minutes.  Remove from oven.  Sprinkle over the minced garlic.  Using a flat, metal spatula, toss the squash and once again make sure the squash is in a single layer.
  • Return to the oven and roast for another 20 minutes or until squash is fork tender.  Serve immediately. 


Calories: 102kcal | Carbohydrates: 2g | Protein: 0g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 146mg | Potassium: 27mg | Fiber: 0g | Sugar: 0g | Vitamin C: 1.7mg | Calcium: 8mg | Iron: 0.2mg