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roasted acorn squash slices on plate

Life is hectic and busy during this time of year. We’re all scrambling around from work parties to holiday parties to family gatherings. Racing to pick up gifts. And prepare bounties of food. We’re all just doing our best to fit it all in. But be sure to fit this roasted acorn squash in. You won’t regret it, I promise. 

While we’re overindulging in sweets and treats and drinks, and our diets are being loaded up with sugar and calories and low in nutrients – let’s pause for a second and nourish our bodies with this beautiful acorn squash recipe complete with sweet and savory, caramelized shallots and an abundance of bright herbs. 

This simple roasted acorn squash side uses a couple pantry staples, and comes together in just about thirty minutes. It’s a great weeknight meal that also doubles as a festive holiday dish. The acorn squash becomes tender and lightly crispy. And the shallots, my favorite part, are juicy, rich and luxurious.

I partnered with Wolf Gourmet to show off how simple cooking this recipe would be in their countertop oven. It’s great to have another oven besides your main one when you have a bunch of recipes going on at once. I set the temperature and the timer, and all the magic happened on its own inside. Thank you, Wolf Gourmet for gifting me this beautiful machine.

How to make this roasted acorn squash. 

Roasting acorn squash is really easy. You just need to keep a few things in mind. First, your oven needs to be on a high heat. I set mine to four hundred and fifty degrees. That allows the inside to get tender and the outside to get crispy. 

Second, make sure to slice the acorn squash evenly. This will allow an even cook. Acorn squash can be hard to cook and you will need a sharp knife. Third, be sure not to skip out on that parsley oil. It brings a little bit of acid and herbaceous-ness to the dish that makes it complete. And also very pretty. 

drizzling acorn squash and shallots with olive oil

shallots with a knife

roasting acorn squash in a toaster oven

drizzling parsley oil onto roasted acorn squash

roasted acorn squash with shallots

Yield: 4

Roasted Acorn Squash and Shallots with Parsley Oil

roasted acorn squash and shallots on a plate with a spoon

Roasted acorn squash and caramelized shallots is finished with parsley oil.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 2 medium acorn squash
  • 8 shallots
  • 1/4 cup olive oil (divided)
  • 1/2 teaspoon fine sea salt (divided)
  • 1/4 teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • 1/4 cup fresh parsley, minced


  1. Preheat the oven to 450 degrees.
  2. Using a sharp knife cut the squash in half and scoop out the seeds. Then cut each half into four wedges. Trim the shallots and remove the outer peel. 
  3. Arrange the squash and shallots on a sheet pan and drizzle two tablespoons olive oil and season with 1/4 teaspoon salt. Roast for 30 minutes, rotating the pan halfway.
  4. Meanwhile while the squash and shallots are roasting, whisk together in a small bowl the remaining 2 tablespoons olive oil, 1/4 teaspoon salt, pepper, apple cider vinegar and parsley.
  5. Remove the squash from the oven when it is golden brown and soft. Spoon the parsley oil over the squash and shallots and serve warm.

Tiffanie Peters

Wednesday 27th of December 2017

I can't wait to try this acorn squash recipe. Your food is so colorful and inspiring!

Bill Rosemurgy

Wednesday 27th of December 2017

Roasted roots and squashes are one of our family faves. Usually, it's the main course in this vegetarian household! And it hits the seasonal menu square on the head. Thank you for the bright, cheery posts and pictures.

Sandra Phillips

Wednesday 27th of December 2017

Without this and other great recipes that you have shared I could have never eat so healthy. Thank you!


Tuesday 26th of December 2017

Thank you for this yummy recipe! Acorn squash is a favorite of mine and that parsley oil will be haunting me until I can make this!


Friday 22nd of December 2017

So excited to have found your page! I'm already obsessed with the recipes, and I can't wait to start cooking.

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