Roasted Acorn Squash Rings

Grace Pulley


Going through a box of old recipes recently I came across this long lost family favorite. Looking forward to cooler weather and adding this recipe once again to our family dinners. Will post my own picture as soon as I make it.


★★★★★ 1 vote

15 Min
35 Min
Convection Oven


  • 2
    acorn squash, about 1 lb each
  • 3 Tbsp
    olive oil
  • 1 clove
    garlic, minced
  • 1/2 tsp
    fennel seeds
  • 1/2 tsp
  • 1/4 tsp
    cinnamon, ground ( i like a little more cinnamon so i add 1/2 tsp.)
  • 1/4 tsp
    black pepper

How to Make Roasted Acorn Squash Rings


  1. Preheat oven to 400*F. Coat a jellyroll pan with nonstick cooking spray.
  2. Trim stem ends and bottoms of squash. Cut each squash crosswise into 1/2"-thick slices; remove seeds.
  3. In large bowl combine squash rings with oil, garlic, fennel, cinnamon, salt, and pepper; toss to coat.
  4. Arrange squash rings, overlapping slightly on jellyroll pan. Bake until tender, about 30 minutes. Transfer to serving platter and enjoy!
  5. This recipe is very low in calories (92- per serving) high in fiber, and rich in vitamins (c) and minerals (potassium).

Printable Recipe Card

About Roasted Acorn Squash Rings

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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