Herb Roasted Acorn Squash Cubes
Crispy-edged, tender roasted acorn squash cubes seasoned with rosemary and garlic. The ultimate quick and healthy fall side.
Equipment
- Large mixing bowl
- - Sharp knife
- Baking sheet
- Spatula
Ingredients
- - 6 cups acorn squash cubed (1-inch pieces)
- - 2 tbsp olive oil
- - 2 tsp dried rosemary
- - 1 tsp garlic powder
- - ½ tsp onion powder
- - ¼ tsp salt
- - ⅛ tsp black pepper
Instructions
- Preheat oven to 475°F (245°C). Line a baking sheet.
- Toss squash cubes with olive oil, then season with rosemary, garlic powder, onion powder, salt, and pepper.
- Spread on the baking sheet in a single layer.
- Roast for 10 minutes, flip, and roast 5–10 more minutes until golden and fork-tender.
- Serve warm.
Notes
- Avoid overcrowding the pan to get better caramelization.
- Swap rosemary with sage or paprika for variation.
- Add fresh garlic halfway through for deeper flavor.
- Swap rosemary with sage or paprika for variation.
- Add fresh garlic halfway through for deeper flavor.