These za’atar roasted acorn squash slices make for a delicious side dish during Fall season. I love eating them as a snack, serving them over salads and even adding on the table for Thanksgiving as a healthy side option!! Recipe as written is Vegetarian and Mediterranean Diet friendly.
Preparing Acorn Squash
As much as I love to cook, I am not a big fan of cutting squash (acorn, butternut, pumpkin etc). Wash and dry the squash first. I try to make it easier on myself by following these steps:
- Cut a slice of the squash to flatten the top (it stabilizes the squash so it doesn’t move)
- Cut the acorn squash in half.
- Remove the seeds with a spoon.
- Place squash cut side down and start slicing in about 1 inch slices.
What is Za’atar seasoning and potential substitutes?
Za’atar is a spice mix most commonly found in Middle Eastern countries but lately spreading around the world. The mix might vary from location to location, but usually it’s made with oregano, marjoram, sumac, sesame, thyme etc etc. I have been able to find this seasoning in more stores lately while in the past I could only order it online.
I usually either find the dried version or za’atar in olive oil. Both are great, I usually prefer the dry one for poultry and roasted vegetables. But the one in olive oil was great for baking bread as it was easily incorporated in the dough.
If you don’t have za’atar then use lots of thyme and oregano which are the main two ingredients. It won’t be exactly the same, but the acorn squash will still taste great:).
Za’atar Roasted Acorn Squash
- 1 large knife
- 1 large baking sheet
- 1 cutting board
- parchment paper
- 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
- 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:)).
- Storage – refrigerate leftovers for 2-3 days, warm them up before serving.
Yes you can. I have a toaster oven/air fryer with french doors that allows for both air frying or roasting with the same tray (different settings). I have tried both and the results are so yummy both ways. Roasted slices of acorn squash are softer while air fried version is a bit more crispy.
You can replace honey with maple syrup. That would also make the recipe vegan.
If you would like to save this recipe for Thanksgiving or any other occasion, please pin the below image to your boards in Pinterest. Let me know in comments if you have any questions. Thank you for reading for my blog:).
Other Fall and Thanksgiving Recipes
- Leftover turkey soup with orzo pasta
- Sweet Potato Casserole
- Cranberry sauce
- Roasted potatoes with rosemary and sage
- Butternut squash salad with cranberries
- Roasted turkey breast
- White Wine Gravy