Herb-Roasted Acorn Squash

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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. It’s a super-simple recipe anyone can make, and everyone can enjoy. Savory-sweet acorn squash, pork panko and Italian seasonings combine for a velvety, toasted squash with a perfectly crispy exterior.

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Herb-Roasted Acorn Squash

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 25 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ The perfect holiday side dish to impress your friends and family, with minimal effort.


  1. Preheat oven to 400ºF.
  2. Cut the top and bottom off of each acorn squash, cut in half length-wise 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.
  4. 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.
  5. Roast at 400ºF for 25-30 minutes, flipping the acorn squash halfway through for even cooking.
  6. Best served immediately.


* Pork Panko Substitute: You could also use compliant pork rinds - crush to a powder

Leftovers: Store in an air-tight container in the fridge for a day or two.

Reheating: Just pop them back in the oven for a few minutes to warm through and crisp up again.

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.