Roasted Acorn Squash Thanksgiving

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This simple Roasted Acorn Squash for Thanksgiving features Parmesan and Herbs de Provence for a deliciously savory side dish.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Keyword: Roasted Acorn Squash Thanksgiving

Servings: servings

Calories: 108kcal

Author: Lois

Get Recipe Ingredients

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Set aside.
If you’re unsure of how to prep the squash, cut it in half height wise, scoop out the seeds, and then slice it into ½-inch pieces using a sharp knife. Discard the stem portions.
Place the sliced acorn squash in a large mixing bowl and add the remaining ingredients.
Toss until the squash is well coated. Line the squash up on the prepared pan, scooping the remaining ingredients from the bowl and sprinkling it over the squash pieces.
Roast in the oven for 20 minutes or until the bottoms turn a rich golden brown. Enjoy!

If you want both sides of the squash slices to be browned, flip the slices, gently, halfway through roasting.
You can swap out the Herbs de Provence for the same amount of Italian seasoning if desired.
You can peel the squash if desired, but the peel cooks up nicely and isn’t odd to eat, texture wise. The slices might not hold together as well without the peel, because it holds it together once roasted.