Roasted Acorn Squash Slices
Make the best acorn squash slices with less than ten ingredients for a sweet and savory side dish perfect for both holidays and weeknights!
Servings: 8 servings
Calories: 132kcal
Ingredients
- 2 acorn squash medium
- ¼ cup olive oil
- 1 tablespoon maple syrup
- ½ teaspoon sage
- ½ teaspoon thyme
- ¼ teaspoon garlic powder
- ⅛ teaspoon sea salt
- ¼ cup pecans chopped
Instructions
- Preheat the oven to 400 F. Wash and dry the outside of the acorn squash. Then use a sharp knife to cut the top and bottom off the squash (about 1 inch on both sides). Place the squash on one of the now flat ends and cut the squash in half. Scoop out the seeds from the middle. Place the acorn squash half flat side down and slice the squash long ways into 1 inch pieces. Add the squash pieces to a large bowl and set aside.2 acorn squash
- In a cup or jar, add the olive oil, maple syrup, sage, thyme, garlic powder, and sea salt. Mix well with a spoon to incorporate the spices. Add the pecans and mix well to coat.¼ cup olive oil, 1 tablespoon maple syrup, ½ teaspoon sage, ½ teaspoon thyme, ¼ teaspoon garlic powder, ⅛ teaspoon sea salt, ¼ cup pecans
- Pour the olive oil mixture over the acorn squash and toss well to coat each piece.
- Grease a large baking sheet and place each acorn squash slice about 2 inches a part. You may have to work in batches if your baking sheet won’t fit all the slices. Sprinkle some of the pecans over top if they have fallen to the bottom of the bowl. Roast the squash for 15 - 20 minutes until brown and toasted on top. Repeat with any remaining squash slices.
- Transfer the acorn squash to a serving dish, sprinkle with the toasted pecans, and enjoy!
Notes
Storing : Store cooled roasted squash in an airtight container in the fridge for up to 5 days. When ready to enjoy, heat the squash back up in the toaster oven or back in the oven at 350 F for 5 minutes until crispy. I don’t recommend microwaving it as it will get even softer.
Freezing : Let the squash slices cool down then pop the baking sheet into the freezer to let the slices freeze individually. Then place the frozen pieces in a freezer friendly bag or container and store for up to 3 months. When ready to enjoy, thaw and pop them back in the oven at 350 F until crispy.
Nutrition
Serving: 1serving | Calories: 132kcal | Carbohydrates: 13g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 40mg | Potassium: 395mg | Fiber: 2g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 1mg