Go Back
–+ servings
roasted broccoli and acorn squash on a blue dish on a white table with a gold fork

Roasted Broccoli and Acorn Squash

Kristina Todini, RDN
Roasted Broccoli and Acorn Squash, a delicious fall and winter side dish, or a topping for salads and bowls. Just 5 ingredients and 40 minutes!
5 star (1 rating)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Gluten Free, Vegan
Servings 4 servings
Calories 211 kcal

Equipment

  • 1 baking sheet
  • 1 silicone baking mat or parchment paper
  • 1 knife

Ingredients
  

  • 1 medium acorn squash
  • 2 heads broccoli
  • 2 cloves garlic thinly sliced
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper

Instructions
 

  • Preheat oven: Preheat oven to 400 degrees (200 C).
  • Prepare ingredients: Cut acorn squash in half, then into slices or smaller pieces. Scoop out the seeds and save for another recipe. Clean inner flesh of squash. Cut the broccoli florets from the stalk, and slice into smaller pieces if desired.
    1 medium acorn squash, 2 heads broccoli
  • Oven roast: Arrange the cut broccoli florets and acorn squash on a roasting pan. Drizzle with olive oil and toss until completely coated. Sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 20-30 minutes, stirring halfway through to brown on all sides.
    2 cloves garlic, 2 tablespoons olive oil, 1 pinch salt and pepper
  • Serve: Remove pan from oven and arrange vegetables on a plate. Serve as a side dish, or let cool and use as a salad or bowl topping.

Notes

Prep Ahead: Wash and cut vegetables ahead of time to reduce your time on cooking day. You can make this recipe up to three days ahead if serving in salads or bowls.
Leftovers and Storage: Store leftover acorn squash and broccoli in an airtight container in the fridge for up to 3-4 days. For best taste and texture, do not freeze and reheat.
Nutrition notes: Nutrition information is estimated for ingredients in the recipe only, not the additional spice options given. The veggies in this recipe are a good source of fiber, vitamin A, vitamin C, and potassium.

Nutrition

Serving: 1servingCalories: 211kcalCarbohydrates: 32gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 109mgPotassium: 1341mgFiber: 10gSugar: 5gVitamin A: 2289IUVitamin C: 283mgCalcium: 181mgIron: 3mg
Keyword roasted broccoli and acorn squash
Tried this recipe?Let us know how it was!