Roasted Acorn Squash with Butter & Thyme


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5 from 1 vote

Roasted Acorn Squash with Butter & Thyme

Homemade thyme butter is the secret to this hearty, delicious side of roasted acorn squash.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side
Cuisine: American, Vegetarian
Servings: 8 servings
Calories: 555kcal


  • 2 acorn squash about 1 ½ pounds each, quartered and seeded
  • 2 TB unsalted butter melted, divided
  • ½ teaspoon salt preferably kosher or sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 TB chopped fresh thyme leaves


  • Heat oven to 400. Line a rimmed baking sheet with nonstick foil or regular foil coated with nonstick spray. Place squash skin-side down on prepared pan. Brush with about ½ of the butter and sprinkle with salt and pepper.
  • Roast 30 minutes or until squash is almost tender. Remove from oven; brush with remaining butter and sprinkle with thyme. Roast 15 minutes or until tender and light golden in spots.


Calories: 555kcal | Carbohydrates: 91g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 1192mg | Potassium: 3033mg | Fiber: 13g | Vitamin A: 84.1% | Vitamin C: 128.5% | Calcium: 31.3% | Iron: 40.3%

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