Baked Acorn Squash Slices

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Sweet and Spicy Baked Acorn Squash Slices are oven-roasted with pumpkin seeds (pepitas) and pomegranate seeds to make an impressive and festive Thanksgiving side dish for your holiday dinner.

Covered in a sweet and spicy seasoning made with brown sugar, cinnamon, ginger, chili powder, paprika, and a hint of cayenne, this oven-roasted acorn squash recipe is served with pumpkin seeds, pomegranate seeds, and sage leaves and is sure to be a crowd-pleaser.

This Acorn Squash with its beautiful presentation with orange zest, pomegranate arils, and pumpkin seeds, will pair perfectly with Roast Turkey, Green Bean Casserole, and Cornbread Stuffing for your Thanksgiving feast.

There is something about cooking acorn squash in the oven that brings out its deep, rich, nutty flavor.

The roasting of the acorn squash really makes a difference. It is perfect for this time of year. It is fast becoming one of our family’s favorite fall recipes and Thanksgiving Side Dish Recipes!

I love the roasted flavors of the squash as it is a wonderful example of seasonal fall produce. This recipe is a great way to take advantage of what Fall has to offer. It is one of our favorite easy recipes.

It reminds me of all the things I love about the Fall seasoning, including family holiday dinners, cool weather, and wonderful fellowship with family and friends.

Table of Contents

• Why You’ll Love This Recipe
• Why This Recipe Works
• How To Make Acorn Squash
• Ingredients Notes
• Easy Instructions with Step By Step Photos
• Pro Recipe Tips
• What To Serve With Roasted Acorn Squash
• Frequently Asked Questions (FAQs)
• More Recipes You’ll Love
• Recipe
• Reviews

Why You’ll Love This Recipe

• Seasonal. This recipe uses the nutritious and fresh seasonal fall vegetable, acorn squash, as well as seasonal pumpkin and pomegranate seeds. It truly takes advantage of fresh seasonal vegetables.
• Flavor. The glaze, made with brown sugar, cinnamon, ginger, chili powder, cayenne, and more, adds a wonderful sweet and spicy glaze that carmelizes while roasting the acorn squash providing a truly unique flavor. This recipe really brings out the natural sweetness of the acorn squash.
• Easy To Make. Make a quick seasoning blend and sprinkle over the acorn squash slices and then bake! You can’t get much easier than that. After cutting the squash, then it is an easy recipe.

Why This Recipe Works

• Tried and True Recipe. This recipe has been tested and thoroughly enjoyed by my family.
• Step by Step Photos and Instructions. With both easy-to-follow written instructions as well as step-by-step photos, I try to make the recipe as easy as possible to follow so you have successful results!
• Answers Frequently Asked Questions. You have questions and we have answers. We cover the most frequently asked questions that you may have about this recipe.

How To Make Acorn Squash

Equipment

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You’ll need the following equipment to make and serve this recipe.

• Chef’s Knife – Every kitchen needs a good, sharp Chef’s Knife and this one is under $50 and has received thousands of rave reviews.
• Cutting Board – It’s lightweight, made in the USA, you can choose your color, and has tons of great reviews.
• Ice Cream Scoop – This makes it easy to scoop out the seeds and stringy bits in the middle of the squash. I like this extremely popular, highly rated ice cream scoop.
• Small Bowl – Microwave and dishwasher safe, this 3-piece bowl set is a popular, affordable option.
• Baking Dish – This highly-rated durable, dishwasher-safe, nonstick bakeware is perfect for many baking needs.
• Sheet Pan – I use a large baking sheet when roasting the pumpkin seeds.
• Serving Platter – Microwave, oven, and dishwasher-safe, this white oval durable serving platter is a popular choice that will go with many dinnerware patterns.

Ingredients Notes

Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

Acorn Squash

• Acorn Squash. It is easy to find acorn squash in large American grocery stores in the fall.
  • How Do you Know When Acorn Squash Is Ripe?
    • Look for acorn squash that has dull, dark green skin, feels heavy, and is firm with no soft spots or broken skin.
    • If you see a few yellow spots, don’t worry, that is fine. That is where the acorn squash sat on the ground while it was growing.
    • Stay away from any acorn squash that is overripe. You will know that it is past its prime by its bright shiny orange color.
• Butter. I highly recommend using real butter to bring to help bring out the rich buttery flavor of the squash.

Sweet and Spicy Seasoning

• Brown Sugar. Feel free to use either light or dark brown sugar. I used light brown sugar, but dark would work as well.
• Orange. You’ll need both the orange zest and orange juice from one orange.
• Cinnamon. Don’t skip the cinnamon. This helps give it that fall flavor, and it goes so well with the brown sugar and ginger.
• Ginger. I used ground ginger. Don’t skip the ginger because it helps balance out the overall flavor and gives the seasoning a little more depth of flavor.
• Smoked Paprika. If you don’t have smoked paprika, then just use regular paprika.
• Chili Powder. I love the chili powder in this seasoning. It is one of the ingredients that really differentiates this recipe from others. I like to use Gebhardt’s chili powder because I think it has the best flavor.

Seasoned Roasted Pumpkin Seeds

• Pumpkin Seeds.
• Olive Oil.
• Salt and Pepper. I use sea salt and black pepper.
• Smoked Paprika.
• Cayenne. Please note that the cayenne is optional. For those that like a little (or a lot) of spicy heat, then add it. If you don’t like spicy at all, then omit the cayenne.

Garnishes

• Pomegranate arils. Also known as pomegranate seeds, I recommend buying a whole pomegranate and removing the arils. Large grocery stores in the U.S. may also carry packages of just the pomegranate seeds.
• Sage Leaves. (Optional) Toss some fresh sage leaves on the sliced acorn slices just before serving for a nice presentation.

How To Cut Acorn Squash

Before you start cooking, you’ll need to cut your squash. Don’t be intimidated, it is much easier than you think.

• Using a Chef’s knife, slice off one small piece on one side of the acorn squash. This will allow the acorn squash to sit flat on the surface of your cutting board and remain stable while you continue cutting it.
• Slice off the bottom of the squash and then the top of the squash. So now both ends of the acorn squash are sliced off. Discard.
• Cut the acorn squash in half, and then open up.
• Using a spoon or an ice cream scoop, scoop out the seeds in the middle.
• To remove the skin, sit the acorn squash on one end and then using a knife slowly slice the skin off. A little of the squash may be sliced off as well but that is ok.
• Then slice the squash halves into 1/2-inch thick slices. Then you are ready to start the recipe.

Easy Instructions with Step By Step Photos

• Preheat the oven to 400° and line a cookie sheet with tin foil and spray with non-stick cooking spray.
• Cut the squash in half and scoop out the seeds, cut into half-inch slices. (You can save the seeds, check the note below.)
• Lay the slices on the cookie sheet.

• Melt the butter in a small bowl, add the brown sugar divided, orange juice, cinnamon, ginger, smoked paprika, and chili powder stir to combine and spoon the melted butter over the squash slices.

• Place in the oven and bake for 12 to 15 minutes, until fork tender. (If you are using a different squash, you may need extra baking time.)

• Place the pumpkin seeds in a small bowl and drizzle with the olive oil, add the salt, pepper, smoked paprika and the pinch of cayenne, toss to coat. Spread on a pan and bake for 3 to 5 minutes till just slightly toasted.

• Place the sage leaves on a hot pan and watch carefully. They burn quickly. You want to just toast them slightly.

• Place the squash on a serving plate, sprinkle with pumpkin seeds, pomegranate arils, toasted sage leaves, and orange zest.

Pro Recipe Tips

• Feel free to cut the squash diagonally or vertically. If cutting down the squash I recommend that you follow the creases of the squash. If cutting your squash vertically, cut it into half inch slices.
• Add extra brown sugar over the slices of squash for a sweeter option. 
• Adding pomegranate to this recipe makes this dish extra delicious. You may wish to add extra pomegranate arils for those who wish for extra. 

What To Serve With Roasted Acorn Squash

• Apple Walnut Cranberry Salad – A beautiful fall salad that will pair beautifully with the acorn squash.
• Apple Pomegranate Side Salad – You can use your extra pomegranate seeds with this salad.
• Oven Roasted Green Beans – For a change of pace from the regular green bean casserole, make these roasted green beans for a tasty and healthier option.
• Roasted Brussels Sprouts – These roasted brussels sprouts also have bacon, onion, and a Balsamic Glaze adds incredible smoky flavor!

Frequently Asked Questions (FAQs)

Is Acorn Squash Keto?

Acorn squash, like butternut squash, is a winter squash and is not low carb, and therefore, is not Keto. It has too many net carbs, about 20 per cup. For Keto, try zucchini instead.

Can You Eat Acorn Squash Skin?

The answer is yes. The entire squash, skin, seeds, and meat are all edible. Roast the skin and then it will be much easier to eat because it will have softened after cooking.

What To Do With Acorn Squash Seeds?

Wash them and roast them with a little oil and salt in a 325 degree F oven for about 15 to 20 minutes. They are delicious!

Is Acorn Squash Vegan?

Yes, Acorn squash is a winter vegetable and is vegan. To make this recipe vegan, use oil instead of butter.

How To Freeze Acorn Squash

Yes, you can freeze Acorn Squash. I recommend reading this article, How To Freeze an Acorn Squash for all the specifics.

Are Pumpkin Seeds Keto?

Good news! Pumpkin seeds are low carb and are keto-friendly! Yay!

How To Store Roasted Pumpkin Seeds

Store in an airtight container in a cool, dark place.

How Long Do Roasted Pumpkin Seeds Last?

If stored in an airtight container at room temperature, roasted pumpkin seeds can last a week. However, if you refrigerate them, the seeds can last up to 2 months.

How To Roast Pumpkin Seeds (Pepitas) Without Oil

It’s true. You don’t need oil to roast pumpkin seeds. Just line a baking pan with parchment paper. Spread out dry pumpkin seeds evenly over the paper and sprinkle with salt. Bake in a 350 degree F oven for about 7 or 8 minutes.

In Summary, this is our favorite way to make acorn squash. You may have your own way. Let me know by leaving a comment below. Also, if you try this recipe, please also leave a comment and star rating to let us know how you liked it.

More Recipes You’ll Love

• Instant Pot Acorn Squash
• Oven Roasted Garlic Herb Parmesan Potatoes
• Southern Squash Casserole
• Butternut Squash Soup

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