This recipe provides simple step-by-step instructions and photos for how to roast acorn squash. You only need 4 ingredients (acorn squash, olive oil, toasted pine nuts or pumpkin seeds), and fresh thyme) and salt and pepper to make the most flavorful roasted acorn squash! It's a perfect recipe for colder Fall and Winter months and it also makes a beautiful side dish for the holidays!
Prepare the acorn squash. Cut off the top and the bottom of each acorn squash to create a flat base. Keep fingers away from the knife to avoid injury. And, make sure not to cut too deep into the base of the squash. Slice each squash in half. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
Place acorn squash cut sides up on a baking sheet. Drizzle the cut sides of acorn squashes with olive oil and rub the oil into the squash. Season generously with salt and pepper. Turn the squash over, and place it cut sides down on a baking sheet.
Roast in the preheated oven at 400 F for 30 minutes.
Toast pine nuts or pumpkin seeds for 5 minutes on the baking sheet in the preheated oven at 350 F until light golden brown color. Watch them carefully and check often as these nuts burn quickly.
Sprinkle the toasted pine nuts (or pumpkin seeds) and fresh snipped thyme among the 4 halves of roasted acorn squash.
Other toppings you might like: brown sugar, cinnamon, a slice of butter, maple syrup, pumpkin seeds, or dried fruit (cranberries, figs, cherries).