Savory Roasted Acorn Squash with Garlic, Herbs & Toasted Seeds

Written by Dietitian & Mom: Elis Halenko

A cozy, fiber-packed side dish that’s naturally sweet and blood-sugar friendly

If you’re looking for a recipe that checks all the boxes—easy, nourishing, full of flavor, and family-approved—then this roasted acorn squash is it.

Not only is it naturally sweet without any added sugar, but it’s also loaded with fiber and antioxidants, and it delivers big fall-comfort vibes in a surprisingly light and versatile way. Plus, we use every part of the squash (yes, even the seeds!) so nothing goes to waste.

Why You’ll Love This Acorn Squash Recipe:

First of all, it’s high in fiber, vitamin C, and plant-based antioxidants
Secondly, it’s naturally sweet and caramelized—no added sugar needed
On top of that, acorn squash is totally gluten-free, diabetes-friendly, and gut-healthy
Moreover, it’s perfect for meal prep, weeknight dinners, or holiday sides
Finally, this is a great way to introduce roasted veggies to picky eaters

Ingredients (Serves 4):

1 large acorn squash, sliced into 1-inch half moons (seeds reserved)

1.5 tbsp olive oil

1 tsp garlic powder or 2 cloves fresh minced garlic

1 tsp smoked paprika (optional)

1 tsp fresh rosemary or thyme (or ½ tsp dried)

Salt and pepper to taste

Optional: 1 tbsp balsamic vinegar for a sweet-savory glaze

Seeds from the squash, rinsed and dried

Optional garnish: feta, pumpkin seeds, or a drizzle of Greek yogurt + lemon zest

Instructions:

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Prepare the squash:
- Cut squash in half, scoop out seeds (save them), and slice into 1-inch half moons.
- In a bowl, toss squash with olive oil, garlic, herbs, paprika, salt, and pepper.
Roast the squash:
- Arrange in a single layer on the baking sheet.
- Roast for 25–30 minutes, flipping halfway, until golden and fork-tender.
Toast the seeds (bonus snack!):
- While squash is roasting, rinse seeds, pat dry, and toss with a bit of olive oil, salt, and smoked paprika.
- Spread on a small baking tray and roast in the oven (same temp) for 10–12 minutes, stirring halfway.
Serve & enjoy:
- Drizzle squash with balsamic vinegar if using.
- Garnish with toasted seeds, feta crumbles, or a dollop of lemony yogurt for extra flavor.