Roasted Acorn Squash Slices are an easy, healthy side dish with only 3 ingredients! Fast enough for a weeknight side dish but fancy enough for a dinner party!
Preheat the oven to 350°F regular or convection. They can cook at any temperature between 350°F and 425°F if you are cooking something else at the same time. Line 1 -2 baking sheets with parchment paper.
Prepare the Acorn Squash:
On a sturdy cutting board, slice off the top and bottom of the squash.
Place cut side down on the cutting board and slice in half lengthwise exposing the seeds.
Scoop out the seeds and set aside for roasting or discard.
Turn the squash center-side down on the cutting board and slice thin slices about 1 cm wide starting from one side and working across the whole squash like an arch. I like to hold the slices together to support the next ones for easy and safe slicing.
I season my squash on the baking sheet but you could also do this in a bowl for a more even coating. Arrange squash flat on prepared baking sheets with some space in between to allow for even cooking and browning.
Drizzle with all the olive oil, half the salt and half the pumpkin pie spice. Flip squash and repeat with remaining salt and spices. I don’t add more oil to this side but you could if you would like.
Bake in preheated oven for 15-25 minutes or until the squash is tender and pierces easily with a fork, paring knife or cake tester. The bake time will vary depending on the size of the acorn squash slices, the color of the baking sheet, the oven temperature, and where the pan is in the oven. The top and bottom rack
Serve with or without the skin. The acorn squash skin becomes soft and tender when baked and I find it has no discernable flavor. After baking the flesh is easily scooped out if you don’t want the skin.