These honey roasted acorn squash slices are simple, flavorful, and have gotten rave reviews from everyone I’ve shared them with.  Made with just a handful of ingredients, this amazing veggie side dish is easy to prep (no peeling!) and is done cooking to tender perfection in 25 minutes.

Parchment lined baking sheet with slices of honey roasted acorn squash and two forks. The acorn squash slices are topped with flecks of fresh parsley. The baking sheet is surrounded by a white and blue napkin, a small bowl with chopped parlsey, and some parsley sprinkled on the countertop.

When I invest the time and energy into cooking, you better believe I want to get a lot of bang for my buck! I bet you do, too! And this roasted acorn squash recipe delivers. Minimal prep, minimal ingredients, and in minimal time (less than 30 minutes), you have a simple yet delicious side dish that pairs equally well with “dressed down” and elegant dinners alike. I mean, just LOOK at that rich color from the roasted skin on the outside complemented by the jewel-toned orange from the flesh inside. And that deep flavor balanced with a hint of sweetness from the honey (or maple syrup) truly makes these roasted acorn squash slices a delight to eat.

Bonus: winter squashes, potatoes, and frozen broccoli all have a great ‘shelf life’…giving you lots of options for using what you have on hand most nights of the week. And this veggie side is vegetarian, gluten free, dairy-free and can be made vegan when you replace the honey with maple syrup.

Ingredients for Honey Roasted Acorn Squash Slices sitting together on marble countertop before cooking.
Ingredients: acorn squash, olive oil, honey (or maple syrup), kosher salt, garlic powder, paprika, ground black pepper, fresh parsley

How to make this acorn squash: step-by-step visual guide

If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.

A whole acorn squash being sliced in half with a knife on a wooden cutting board.
Cut the squash in half lengthwise.
Two halves of an acorn squash along with a chef's knife sitting on a wooden cutting board.
Place both halves of the acorn squash cut side up on a cutting board or counter.
Two halves of acorn squash on a wooden cutting board. One half has the seeds scooped out and the other half is being scooped out with a spoon.
Scoop the seeds out each half of the acorn squash with a spoon.
Half an acorn squash, several slices of acorn squash, and a chef's knife on a wooden cutting board.
Place the squash cut-side down then cut across into ½-inch slices.
A clear bowl of acorn squash slices sitting on a countertop surrounded by a small plate of spices, a container of honey, and a container of oil.
Place the squash slices in a bowl then drizzle with the olive oil and honey. Toss to coat.
A clear bowl containing acorn squash slices topped with spices on a countertop and surrounded by a container of oil and a container of honey.
Sprinkle the squash with the salt, garlic powder, paprika, and pepper.
A clear bowl containing acorn squash slices mixed with spices, oil, and honey on a countertop. The bowl is surrounded by a container of oil and a container of honey.
Toss to combine.
A parchment lined baking sheet with prepared acorn squash slices before baking. The baking shee is sitting on a marble countertop.
Place the squash slices in a single layer on a lined baking sheet.
Parchment lined baking sheet with slices of honey roasted acorn squash and two forks. The acorn squash slices are topped with flecks of fresh parsley. The baking sheet is surrounded by a white and blue napkin, a small bowl with chopped parlsey, and some parsley sprinkled on the countertop.
Roast until the squash is tender and browned, about 25 minutes. Sprinkle with the parsley, if using, then serve.

Suggested adaptations

  • Mix up the spices. Lots of spices would be great on this squash—such as cumin, coriander, or chili powder.
  • Make it a little spicy by mixing a sprinkle of red chili flakes in with the spices—or with a drizzle of spicy honey after roasting.

Recipe testing tips from Taesha

  • Leave the skin on! The skin is edible and becomes tender enough to eat when roasted. It helps keep the flesh together in easy to manage slices—and makes this roasted acorn squash recipe a little easier to make!
  • Give the slices space on the baking sheet. Be sure not to crowd the squash slices. Crowded veggies end up steaming instead of roasting!
  • Cut the slices the same thickness. That way, your squash will roast up at the same rate. If you have some slices thinner or thicker than others, they will cook at different rates and you won’t have consistent results.

More roasted veggie recipes to try

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A white serving platter containing slices of honey roasted acorn squash and two forks. The acorn squash slices are topped with flecks of fresh parsley. The serving dish is surrounded by a white and blue napkin, a small bowl with chopped parlsey, a container of honey, a container of oil, and some parsley sprinkled on the countertop.
4.50 from 2 votes

25-Minute Honey Roasted Acorn Squash Slices

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Cuisine: American
Course: Side Dish
These honey roasted acorn squash slices are simple, flavorful, and have gotten rave reviews from everyone I've shared them with.  Made with just a handful of ingredients, this amazing veggie side dish easy to prep (no peeling!) and is done cooking to tender perfection in 25 minutes.

Ingredients
 

  • 1 medium acorn squash, 1½-2 pounds
  • 1 Tablespoon olive oil
  • 2 teaspoons honey, or maple syrup
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon ground black pepper
  • Chopped fresh parsley, for garnish, optional

Instructions
 

  • Preheat your oven to 425°F.
  •  Cut the squash in half lengthwise then scoop the seeds out with a spoon. Place the squash cut-side down then cut across into ½-inch slices.
  • Place the squash slices in a bowl then drizzle with the olive oil and honey. Toss to coat.
  •  Sprinkle the squash with the salt, garlic powder, paprika, and pepper. Toss to combine.
  • Place the squash slices in a single layer on a lined baking sheet. Roast until the squash is tender and browned, about 25 minutes.
  •  Sprinkle with the parsley, if using, then serve.

Notes

Suggested adaptions
  • Mix up the spices. Lots of spices would be great on this squash, such as cumin, coriander, or chili powder.
  • Make it a little spicy with a sprinkle of red chili flakes in with the spices or a drizzle of spicy honey after roasting.
Recipe testing notes:
  • Leave the skin on! It is edible and becomes tender when roasted. It also helps to hold the tender squash slices together once cooked.
  • Don’t crowd the squash on the baking sheet. Crowded veggies will steam instead of roast.
  • Make sure you squash slices are similar thicknesses. Thicker slices will cook slower than thinner slices, so to have consistent results, be sure that your slices are similar in thickness so that everything cooks at the same rate.
Serving: 0.25the recipe, Calories: 86kcal, Carbohydrates: 14g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Sodium: 294mg, Potassium: 380mg, Fiber: 2g, Sugar: 3g, Vitamin A: 406IU, Vitamin C: 12mg, Calcium: 37mg, Iron: 1mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.