This recipe for acorn squash goes beyond the typical combination of butter and brown sugar. We’re taking an herbaceous turn this fall because the herbs play off the inherent sweetness of the squash. It’s a near perfect recipe, and we think you are going to love the flavors. This acorn squash is a beautiful side dish, but you could also eat it as a main course. We won’t be mad at you either way.
You can use fresh or dried herbs for this recipe, but fresh is always best. If you decide to use dried herbs, you’re going to have to adjust the amount because dried herbs are more concentrated than fresh herbs. It’s also important that you cut the acorn squash the same because you want to cook evenly.
- Prep Time: 10m
- Cook Time: 25m
- Total Time: 35m
- 1 large acorn squash
- 1/2 tbsp. fresh rosemary
- 1/2 tbsp. fresh oregano
- 1/2 tbsp. fresh thyme
- 1/2 tbsp. fresh sage
- 1/2 tsp. garlic powder
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- Preheat your oven to 400º F and line a baking sheet with parchment paper.
- Cut the acorn squash in half and spoon out the seeds. Slice each half into half-inch thick slices. Then cut those rounds in half so that you have half-moon slices.
- Add the acorn squash slices to a large bowl and season with the herbs, olive oil, sea salt, and pepper. Toss to ensure that all of the slices are coated.
- Scatter the slices across the baking sheet and and bake in the oven for 25 minutes.
- Remove from the oven and then enjoy.