Nutty, crunchy, and softly roasted acorn squash sliced into the perfect serving pieces—a no-brainer, Thanksgiving side dish! Squash is a classic, but sometimes you want a little crunch to contrast that soft, delicate texture. It needs flavors that pair nicely for a punch of harvest flavor without overpowering the light, cozy notes of autumn it brings to the table on its own. This recipe is simple, nourishing, and gives you that exact flavor and texture balance you need for your seasonal table this year.
This is one of my absolute favorite side dish recipes because it just goes with everything else you are already making. It’s quick, flavorful, and so comforting. I truly think you should give this a try— you will love it!
Why You'll Love Acorn Squash
Easy to prep: It’s simple to clean, cut, and work with compared to larger winter squashes.
Delicious flavor: It features a naturally nutty, buttery, and mellow taste.
Versatile roasting: It roasts up beautifully and pairs wonderfully with the earthy rosemary and crunchy almonds in this recipe.
Ingredients
Acorn squash
Olive oil
Fresh rosemary
Sliced almonds
Traditional breadcrumbs (use gluten-free if preferred!)
Dried parsley
Garlic powder
Salt
Black pepper
How to Make this Roasted Squash
Step #1 - Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
Step #2 - Wash, dry, and cut the acorn squash (remove the top and bottom, cut in half, and scoop out the seeds from the inside of both halves). Working with one half at a time, cut the squash into ½-inch curved pieces.
Step #3 - Place your squash pieces in a large bowl, add the olive oil, chopped fresh rosemary, sliced and chopped almonds, breadcrumbs, dried parsley, garlic powder, salt, and black pepper. Using a large spoon, toss and stir to coat all the pieces evenly.
Step #4 - Pour the squash onto the prepared baking sheet and spread out evenly. Place in the preheated oven and bake until tender and starting to brown, about 23–25 minutes. Optional: Turn the oven to broil at the very end and broil the squash for an extra golden brown crunch and texture (watch very closely so it doesn't burn!).
Step #5 - Remove the squash and allow it to cool slightly before transferring to a serving plate or dish. Top with extra fresh parsley, rosemary, and/or sliced almonds.
Helpful Recipe Notes
The skin: The skin stays on the squash! Just make sure to cut the squash into ½-inch thick pieces for the best cooking consistency and texture across every slice.
Rosemary: I love using fresh rosemary for the best, most vibrant punch of natural flavor, but you can easily substitute dried rosemary if that's what you have on hand.
Almonds: Gently chopping the sliced almonds allows for a more even, pleasant crunch distributed throughout the entire dish.
Gluten-Free Option: To make this recipe completely gluten-free, either skip the breadcrumbs entirely or simply substitute your favorite gluten-free breadcrumbs.
Recipe Health Notes
Whole, natural ingredients: Every single element in this dish comes straight from nature, keeping your meal clean and wholesome with whole ingredients.
Nutrient-preserving cooking: Roasting acorn squash is a fantastic, gentle cooking method that helps retain its natural vitamins and minerals without removing anything during the cooking process.
Heart-healthy fats: This uses antioxidant-rich extra virgin olive oil instead of heavy saturated fats like butter, supporting cardiovascular wellness and overall health.
Antioxidant-rich herbs: Fresh rosemary and parsley bring more than just flavor—they are packed with bioactive plant compounds and antioxidants and anti-inflammatory properties.
Nutritional powerhouses: Acorn squash is naturally rich in dietary fiber for digestion, Vitamin C for immune support, Vitamin A, and potassium to support overall body function and hydration.
Rosemary & Almond Roasted Acorn Squash
Nutty, crunchy, and softly roasted acorn squash sliced into the perfect serving pieces—a no-brainer, Thanksgiving side dish! Squash is a classic, but sometimes you want a little crunch to contrast that soft, delicate texture. It needs flavors that pair nicely for a punch of harvest flavor without overpowering the light, cozy notes of autumn it brings to the table on its own. This recipe is simple, nourishing, and gives you that exact flavor and texture balance you need for your seasonal table this year.
Ingredients
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
- Wash, dry, and cut the acorn squash (remove the top and bottom, cut in half, and scoop out the seeds from the inside of both halves). Working with one half at a time, cut the squash into ½-inch curved pieces.
- Place your squash pieces in a large bowl, add the olive oil, chopped fresh rosemary, sliced almonds, breadcrumbs, dried parsley, garlic powder, salt, and black pepper. Using a large spoon, toss and stir to coat all the pieces evenly.
- Pour the squash onto the prepared baking sheet and spread out evenly. Place in the preheated oven and bake until tender and starting to brown, about 23–25 minutes.
- Optional: Turn the oven to broil at the very end and broil the squash for an extra golden brown crunch and texture (watch very closely so it doesn't burn!).
- Remove the squash and allow it to cool slightly before transferring to a serving plate or dish. Top with extra fresh parsley, rosemary, and/or sliced almonds.
Notes
- The skin: The skin stays on the squash! Just make sure to cut the squash into ½-inch thick pieces for the best cooking consistency and texture across every slice.
- Rosemary: I love using fresh rosemary for the best, most vibrant punch of natural flavor, but you can easily substitute dried rosemary if that's what you have on hand.
- Almonds: Gently chopping the sliced almonds allows for a more even, pleasant crunch distributed throughout the entire dish.
- Gluten-Free Option: To make this recipe completely gluten-free, either skip the breadcrumbs entirely or simply substitute your favorite gluten-free breadcrumbs.
Nutrition Facts
Calories
120Fat
8 gSat. Fat
1 gCarbs
14 gFiber
2 gNet carbs
12 gSugar
0 gProtein
2 gSodium
170 mgCholesterol
0 mg*Nutritional values and percentages are estimates based on a standard 2,000-calorie daily diet. Your daily values may be higher or lower depending on your individual calorie needs and activity levels.
