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Top view of Paleo Herb-Roasted Acorn Squash in a sheet pan.

Paleo Herb-Roasted Acorn Squash (GF, DF, AIP)

  • Author: Andrea
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side Dishes
  • Method: Roast
  • Diet: Gluten Free


Paleo Herb-Roasted Acorn Squash makes the perfect holiday side dish to impress your friends and family, with minimal effort. Naturally gluten-free, dairy-free, Whole30 and AIP compliant, with just seven ingredients.




  1. Preheat oven to 400ºF.
  2. Cut the top and bottom off of each acorn squash, cut in half lengthwise and scoop out the seeds. Slice the acorn squash into 1/2″ slices.
  3. In a large bowl, combine the acorn squash with the rest of the ingredients and toss to coat. Transfer to a large sheet pan lined with parchment paper, making sure to arrange the squash in a single layer and not over-crowd the pan.
  4. Roast at 400ºF for 25-30 minutes, flipping the acorn squash halfway through, for even cooking.


Best served immediately. If you have any leftovers, they will store in an airtight container in the fridge for a day or two. To reheat, just pop them back in the oven for a few minutes to warm through and crisp up again.

All nutrition information is an estimate, only, using an online nutrition calculator.


  • Serving Size: 1/4 of recipe
  • Calories: 162
  • Fat: 8.2g
  • Carbohydrates: 23g
  • Fiber: 3.3g
  • Protein: 2.6g

Keywords: acorn squash, side dish, winter squash, Christmas side dish, Thanksgiving side dish