Recipe of the Week: Roasted Acorn Squash

Now that we know a little more about winter squash, let’s cook one! I took my kids shopping with me, and they chose the green acorn squash for us to cook, but this recipe would be good for any winter squash. This recipe needs an adult to help cut and use a hot oven.

First, wash your hands and get out the tools you will need; a knife, cutting board, sheet pan, mixing bowl, and spoon. Preheat your oven to 400 degrees.

Then cut your squash in half and scoop out the seeds that are inside!

squash seeds

Next, cut the squash so that you get half moons, about 1/4th of an inch thick (as wide as your little finger) and put them in a bowl.


Add the oil to the bowl and stir it on to the squash slices so that each piece of squash has some on it.



Put all the squash on to the tray and lay them flat so that they can all be cooked evenly.


Now that all your squash are on the tray, sprinkle the salt, pepper, and garlic from up high so that each squash gets the about the same amount.


Roast the squash for 15 to 20 minutes, until they’re just starting to get soft. If your slices are thicker, they will take longer to cook. Let them cool a little bit, then serve them with your dinner, over a crunchy green salad, or with scrambled eggs and toast for breakfast! Squash are great for any time of day.



You can eat the skin of a cooked acorn squash, and it is really yummy! This recipe is good for butternut squash too, but you need to peel it because that skin does not taste good like acorn squash skin.

Comment and let us know what your family thinks about cooking and eating acorn squash!

recipe, roased acorn squash

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