Roasted Acorn Squash with Thyme

Total Time
55 min
10 min
45 min
Roasted winter squash is often doused with butter and sugar. This healthier version - with just a touch of oil and a sprinkling of herbs - is simply delicious.


cooking spray

2 spray(s)

uncooked acorn squash

2 medium, halved lengthwise, each half quartered

olive oil

1 Tbsp, extra virgin

fresh thyme

1½ Tbsp, leaves, chopped*

kosher salt

½ tsp, divided, or to taste

black pepper

¼ tsp, freshly ground, or to taste


  1. Preheat oven to 400ºF. Coat a rimmed baking sheet with cooking spray.
  2. Place squash wedges on prepared pan, skin side-down. Brush flesh with oil; sprinkle with thyme and 1/4 teaspoon each salt and pepper.
  3. Roast until squash is tender and golden at edges, about 40 to 45 minutes.
  4. Remove from oven and sprinkle with remaining 1/4 teaspoon salt and extra pepper, if desired. Yields 4 wedges per serving.


*You can also make this recipe with rosemary or sage, or a combination of all three herbs. Just watch the amount of rosemary - it can be overpowering in large quantities.If it’s too difficult to cut through the stem of the squash, slice off a thin sliver of the bottom and top so the stem is no longer there.

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