This Easy Roasted Acorn Squash Recipe is one of my favorites and it’s perfect for meal prep. I change up the seasonings pretty much every time but my favorite is to use this herb blend made for the Thanksgiving holidays. Not a seasoning, these are actual dried herbs. Just use your favorites. Let me show you how to make it.
How to make Easy Roasted Acorn Squash Recipe
The first step is to peel and cube the squash. A sharp knife makes this much easier, as does a really good sharp vegetable peeler. You could also use your knife to peel, but I find you lose a lot of squash that way.
Ingredients needed to make this recipe:
- Extra Virgin Olive Oil (you could also use vegetable oil in a pinch)
- Salt
- Pepper
- Seasoning Blend
- Garlic Powder
- Onion Powder
If you can find this Lighthouse blend, it’s amazing and there’s no poultry in it 🙂 This is simply a freeze dried blend of herbs and believe me, you will never go back to that powdered stuff!
It contains dehydrated onions, sage, thyme, marjoram, spring onions, garlic and rosemary – all freeze dried. You can definitely add any or all of these separately.
Add your squash to a bowl along with the oil and herbs. Again, this blend is just a suggestion. You can use your favorite.
Toss really well to combine taking care not to take any of the excess oil with you to the sheet pan in the next step.
Place the squash onto a lined sheet pan in a single layer. If there are too many, it may steam and not roast. You want a few browned edges and the squash should be nice and tender. Allow to cool slightly before serving.
Roast at 475 degrees for about 20 minutes or until it reaches desired tenderness.
Did you make my Easy Roasted Acorn Squash Recipe? Leave a comment below and let me know what you thought.
Easy Roasted Acorn Squash Recipe
Ingredients
- 1 medium Acorn Squash you could also do this with Butternut squash, peeled, seeds removed and cubed
- drizzle Extra Virgin Olive Oil do not use too much
- Salt and Pepper to taste
- Herb Seasoning Blend to taste
- Garlic Powder to taste
- Onion Powder to taste
Instructions
- Preheat the oven to 475 degrees.
- Trim the ends from an acorn squash and carefully slice in half using a very sharp knife. Peel or cut away the skin. Remove the seeds and then cut into cubes.
- Place the squash into a bowl and toss with just enough oil to coat. Add the herbs and seasoning, tossing well to combine.
- Add to a lined sheet pan in a single layer.
- Roast until tender, about 20 minutes.
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