This herb roasted acorn squash is the perfect paleo and whole30 side dish. It's made with acorn squash that is sliced, drizzled with avocado oil and flavored with dried herbs, then roasted in the oven until tender.
From that first sign of fall, you'll find me turning on the oven and roasting up squash almost weekly! I love it seasoned sweet or savory and nearly every variety makes my taste buds happy.
This herb roasted acorn squash recipe is one of my favorites. It's so easy to prepare and I love that the skin is soft enough to eat. Plus, this recipe is paleo and whole30 approved, so you know it's made with healthy, wholesome ingredients.
Why You'll Love this Acorn Squash Recipe
- paleo and whole30 approved - made with simple, whole food ingredients
- unsweetened - no sugar added
- easy to make - just slice squash, season and bake!
- stores well - great for meal prep
Ingredients
Here's a list of what you'll need to make this paleo acorn squash:
- acorn squash - just one medium sized squash
- avocado oil - olive oil would be a good substitute
- dried rosemary
- dried thyme
- granulated garlic
- cumin
- salt
Of course, feel free to mix up the seasoning to your liking. This combination is typically what I use, but if I'm out of an herb, then I'll mix it up. I also love adding a dash of cayenne, pepper flakes or chili powder when I'm in the mood for spicy.
Instructions
This herb roasted acorn squash is cooked in the oven and takes just 45 minutes to make.
- First, preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Cut the squash in half (length wise) and remove the seeds.
- Then slice the squash into ½ inch pieces.
- Place the squash in a large mixing bowl and coat with oil. Then add the spices and mix until combined.
- Spread the squash out on your lined baking sheet so that they aren't overlapping. Then place them in the oven and bake for 20 minutes.
- Flip the squash and bake an additional 10 minutes.
- Optional: broil the squash on high for 5 minutes to brown the tops.
Tips and Tricks
- Make sure the squash pieces aren't overlapping one another while baking. They bake more evenly when separated.
- Broil the squash at the end to brown the tops.
- Sprinkle flaked sea salt on top of the cooked squash for a little extra flavor.
Storage
Keep leftovers in an airtight container in the fridge, up to one week. You can enjoy leftovers cold or warm them in the microwave, air fryer or oven.
FAQ
Yes! This recipe would work well with many different squash varieties such as butternut, kabocha or delicata squash.
Yes, squash skin can be consumed. The skin of the acorn squash is tender enough to eat, so no need to remove it.
More Easy Paleo Side Dishes
Looking for other recipes like this? Try these:
Herb Roasted Acorn Squash (Paleo, Whole30)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: serves 4
Description
This healthy herb roasted acorn squash is made with sliced acorn squash and seasoned with dried herbs. It's paleo, whole30, gluten free and vegan friendly.
Ingredients
- 1 acorn squash (medium in size)
- 2 Tbsp avocado oil
- 1 tsp dried rosemary
- ½ tsp garlic granules
- ½ tsp dried thyme
- ½ tsp ground cumin
- ½ tsp salt
- optional: flaked sea salt for topping
Instructions
- First, preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Cut the squash in half (length wise) and remove the seeds. Then slice the squash into ½ inch pieces.
- Place the squash in a large mixing bowl and coat with oil. Then add the spices and mix until well coated.
- Spread the squash pieces out on your lined baking sheet so that they aren't overlapping. Then place them in the oven and bake at 400 degrees for 20 minutes.
- Flip the squash and bake an additional 10 minutes.
- Optional: broil the squash on high for 5 minutes to brown the tops.
- Serve immediately and top with flaked sea salt (if desired).
Katie
I love this roasted squash recipe and hope you all do too!