Roasted Acorn Squash Slices Recipe

Cut the squash: Start by cutting the top of the squash (where the stem is located) while holding it firmly with your other hand. It is best to use a sawing motion while gently applying pressure with your knife. Lay squash down using the now-flat surface created by the cut. Cut it in half from the center. Scoop out the seeds using a melon baller or a large spoon. Then lay each half down and cut it into 1-inch slices.

Add the squash slices: Transfer acorn squash slices onto the parchment-lined baking sheet and arrange them in one layer. If needed, you may have to divide them into two sheet pans.

Make the maple topping: Mix olive oil, maple syrup, ground cinnamon, salt, and black pepper in a bowl.

Coat the squash slices: Brush each acorn squash slice with the maple syrup mixture on both sides. Depending on the size of your squash, you might be left with some, don’t throw it away.

Roast: Roast in the oven for 15 minutes. Remove from the oven, flip each slice and bake for another 15 minutes or until lightly browned. If you are using two sheet pans, be sure to rotate the sheets as well.

Let cool: Remove from the oven and let it cool for 5 minutes.

Add the remaining topping: Brush each slice with the remaining olive oil-maple syrup mixture. Arrange the roasted acorn squash slices on a large plate.

Garnish and serve: If preferred, garnish with toasted nuts (or seeds) and/or fresh herbs like sage or parsley. Serve warm or at room temperature.