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Plate of roasted acorn squash slices on a large white plate and garnished wth parsley with an extra small dish of chopped parsley to the side.
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5 from 6 votes

Roasted Acorn Squash

Tender, oven roasted acorn squash slices with brown sugar, cinnamon and cumin baked in the oven! Roasted acorn squash is a fall side dish you'll love!
Course Side Dish
Cuisine American
Diet Gluten Free, Low Calorie, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4
Calories 130kcal
Author Yumna Jawad



  • Wash and dry the acorn squash. Cut the top and bottom off, then cut the acorn squash in half and use a spoon to scoop out the seeds. Slice each acorn half crosswise into ½-inch thick slices.
  • Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
  • Place the acorn squash on the prepared baking sheet and drizzle the olive oil on top. Season with brown sugar, cinnamon, cumin, salt and pepper and use your hands to rub the seasoning and olive oil all over the acorn squash.
  • Roast until the squash is fork tender and golden, 15 to 20 minutes. Garnish with fresh parsley and serve.


Tip: Use a sharp knife when cutting your squash. This helps ensure even slices and minimizes slipping. 


Calories: 130kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 296mg | Potassium: 389mg | Fiber: 2g | Sugar: 6g | Vitamin A: 400IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 1mg