Roasted acorn squash slices are coated with a rosemary, sage and pecorino crust for a flavorful fall side. They’re perfect for holiday gatherings or easy weeknight dinners.
Roasted Acorn Squash with Pecorino & Herbs
Looking for a new way to enjoy acorn squash this fall? These roasted acorn squash slices might be your new favorite. Coated in a cheese and herb crust, they’re a little sweet, a little savory, and entirely delicious. Whether you’re hosting a holiday dinner or just craving something cozy, these are an easy addition to a fall meal.
Why You’ll Love These Roasted Acorn Squash Slices
- Cheese and herb crust – The almond flour and pecorino form a golden crust while the squash stays soft and sweet inside.
- Savory herbs – Rosemary and sage bring fall flavors.
- Naturally gluten-free – Almond flour gives the crust a bit of crunch without gluten.
- Perfect for holidays or weeknights – Special enough for gatherings, easy enough for everyday dinners.
- One pan, simple prep – No peeling necessary, no complicated steps — just slice, season, roast.
What Is Acorn Squash?
Acorn squash is a winter squash named for its acorn-like shape. Its ridged dark green skin sometimes features patches of orange, and inside is a pale yellow-orange flesh that becomes tender and subtly sweet when cooked.
How it differs from other squashes:
- Flavor: Mild, slightly nutty, not as sweet as butternut.
- Texture: Soft when roasted but not watery; holds its shape.
- Edibility: The skin is edible (and helps slices hold shape during roasting).
Compared to butternut squash, which is creamier and sweeter, acorn squash is starchier and more understated in flavor, making it perfect for pairing with bold herbs, cheese, and savory toppings.
Ingredients & Notes
| Ingredient | Why it’s used |
| Acorn squash | Sweet, nutty, and perfect for roasting. |
| Olive oil | Helps the squash roast. |
| Butter (or vegan butter) | Adds flavor and helps with browning. |
| Salt | Brings out the squash’s flavor and balances sweetness. |
| Fresh rosemary | Woody and fragrant, a classic fall herb. |
| Dried sage | Earthy balance to the sweet squash. |
| Garlic (minced or finely grated) | Adds depth. |
| Almond flour | Creates a golden crust; naturally gluten-free. |
| Grated pecorino | Sharp and salty, it flavors the crust. |
How to Cut & Prepare Acorn Squash for Roasting
- Wash thoroughly
Scrub the squash under water to remove any dirt (especially if leaving skin on). - Stabilize and slice in half
Place on a cutting board. Carefully cut in half— use a sharp knife and stabilize with a cloth underneath if needed. - Scoop the seeds
Use a sturdy spoon to remove seeds and pulp. You can save the seeds for roasting or compost them. - Slice into rounds or half-moons
Lay each half onto the cutting board flat side down. Slice into ½ inch slices. The ridges will give your slices that beautiful scalloped edge. - Leave the skin on
The skin is edible and softens during roasting — no need to peel unless you prefer it that way.
How to Roast Acorn Squash
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Make the crust mixture
In a small bowl, mix:- Olive oil and melted butter (or vegan alternative)
- Salt
- Finely chopped rosemary
- Ground dried sage
- Minced or grated garlic
- Almond flour
- Grated pecorino
- Toss the slices - Lightly coat each squash slice into the mixture so it adheres evenly.
- Arrange on baking sheet - Place in a single layer on a parchment lined baking sheet. Spread the remaining paste onto the squash slices.
- Roast for 20-25 minutes. You’re looking for tender centers and a golden, crisp top.
- Finish and serve - Let cool for a few minutes on the tray and serve warm.
Serving Suggestions
- Fall Gatherings or Thanksgiving - Serve as a seasonal side dish.
- Weeknight Dinners - Pair with a green salad and a protein for a balanced meal.
- Lunch Bowl Add-In - Add cold or warm slices to veggie or grain bowls with greens, and dressing.
Final Thoughts
This roasted acorn squash is everything I love about fall on a single sheet pan.
Whether you're planning a holiday menu, hosting friends for dinner, or just craving something seasonal, these slices fit right in.
If you make this dish, I’d love to hear how it turned out!
More Squash Recipes:
Roasted Acorn Squash Slices
Golden roasted acorn squash slices with a savory rosemary-pecorino crust. A cozy, gluten-free fall side dish perfect for holidays or weeknights.
Ingredients
- 1 medium acorn squash (about 1.5 lbs)
- 1 ½ Tablespoons/22ml olive oil
- 1 Tablespoon/15ml softened or melted butter (or vegan butter)
- ½ tsp sea salt (or to taste)
- 1 Tablespoon finely chopped fresh rosemary
- ⅛th teaspoon ground dried sage
- 1 clove garlic, minced or grated
- 1 Tablespoon/7g almond flour
- 2 Tablespoons/14g grated pecorino cheese (or vegan alternative)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the squash: Wash the squash well. Cut in half and scoop out the seeds and stringy pulp. Slice into ½ inch thick half-moons. Leave the skin on.
- Make the crust paste: In a mixing bowl, combine olive oil, melted butter, salt, chopped rosemary, dried sage, garlic, almond flour, and grated pecorino.
- Toss the squash slices: Add the squash slices to the bowl and gently toss until well coated in the paste. Make sure each slice has good contact with the mixture.
- Arrange on baking sheet: Place the coated slices in a single layer on the baking sheet. Use a spoon or spatula to spread any remaining paste evenly over the tops of the slices.
- Roast: Roast for 20–25 minutes, or until the squash is tender and the crust is golden and crisp. No need to flip during cooking.
- Serve: Let cool slightly before serving.
Notes
Serving Suggestions 🎉
- 🍁 Fall Gatherings or Thanksgiving - Serve as a beautiful, seasonal vegetarian side dish.
- 🥗 Weeknight Dinners - Pair with a green salad and a protein for a balanced meal.
- 🥪 Lunch Bowl Add-In - Add cold or warm slices to veggie or grain bowls with greens,
and dressing.
Frequently Asked Questions ❓
- Do I need to peel acorn squash? - Nope — the skin softens and is totally edible after roasting.
- How do I store leftovers? - Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven for best texture.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan Option, Dairy-Free Option, Egg-Free
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 161Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 417mgCarbohydrates: 9gFiber: 3gSugar: 0gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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