Za'atar Roasted Acorn Squash

These za'atar roasted acorn squash slices are a great side dish during Fall season. I love adding a platter at the Thanksgiving table too since it provides a beautiful and a healthy side dish option:).

Course Side Dish

Cuisine American

Keyword acorn squash, roasted acorn squash, za'atar roasted acorn squash

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 138kcal

Author Sonila

Equipment

1 large knife
1 large baking sheet
1 cutting board
parchment paper

Ingredients

1 acorn squash
2 tbsps honey
1 tbsps olive oil extra virgin
1 tsp za'atar
0.5 tsp sea salt
0.5 tsp black pepper
6-8 thyme sprigs

Instructions

Wash and pat dry the acorn squash.
Place acorn squash on a cutting board, use a kitchen towel if needed underneath to stabilize the squash. Cut the top part to create a round flat surface. This would allow for you to cut in half without the squash wiggling.
Cut the acorn squash in half. Scoop the seeds and clean the acorn squash halves by scraping the spoon.
Flip each half of acorn squash with concave side down. Use a sharp knife to cut the squash in slices about half and inch to 1 inch thick.
Line the baking sheet with parchment paper. Place the acorn squash slices in it.
Mix honey and olive oil and brush the acorn squash slices. Add thyme over them then za'atar. Finally, add salt and pepper.
Roast at 400 degrees F for about 20 minutes or until you can easily pierce with a fork. Let the tray cool down then move the squash slices to a serving platter. Enjoy:)).

Video

Notes

Storage - refrigerate leftovers for 2-3 days, warm them up before serving.

Nutrition