Roasted Acorn Squash

Makes 4-6 servings (depending on size of squash); 4 ounces each serving

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  • 1 acorn squash
  • 2 Tablespoons vegetable oil
  • 1 teaspoon Italian seasoning
  • 2 Tablespoons grated parmesan cheese
  • 1/2 teaspoon pepper


  1. Preheat oven to 400°F.
  2. Wash your hands well with soap and warm water for at least 20 seconds.
  3. Wash squash and microwave for one minute or place in oven for about 10 minutes to make squash easier to cut. Cut off ends to make flat surfaces. Stand squash on one of the flat surfaces and cut in half lengthwise. Remove seeds with a spoon then flip squash halves so they lay flat and cut squash into ¼ inch strips.
  4. Add squash, oil, Italian seasoning, parmesan cheese, and pepper to a large plastic storage bag. Shake the bag until the squash is coated with oil and spices.
  5. Spread squash pieces in a single layer on a baking pan. Place pan in oven and bake for 25 minutes.
  6. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.