Crispy Spiced Acorn Squash with Miso Tahini Dip

There’s something magical about acorn squash in the fall: the naturally sweet flavor, the tender texture, and the way it caramelizes beautifully in the oven with the right blend of spices. This roasted acorn squash recipe is one of those effortless but impressive sides that works for busy weeknights, holiday entertaining, or as a nutrient-packed snack throughout the week.

What makes this recipe special is how simple the prep is. Acorn squash can look intimidating, but once you slice it correctly, it becomes one of the easiest vegetables to work with. After removing the seeds, you slice it into thin half-moon pieces that roast quickly and evenly. These slices get tossed with a generous amount of olive oil enough to help them crisp up and a blend of paprika, garlic, onion powder, black pepper, Italian seasoning, salt, and a touch of barbecue or all-purpose seasoning for a smoky-savory depth.

Once roasted, the squash becomes golden, caramelized, and slightly crispy on the edges. It tastes incredible on its own, but pairing it with a creamy miso-tahini dip makes it unforgettable. The dip is bright, savory, and tangy made with just miso paste, tahini, Greek yogurt, and fresh lemon juice. The creaminess balances the roasted squash perfectly, giving you a snack that feels comforting and gourmet at the same time.

This dish is also nutrition-packed: acorn squash is rich in vitamin A, fiber, and antioxidants, while tahini and yogurt add healthy fats and protein. It’s a great plant-forward side that feels indulgent but fuels your body at the same time. Serve it warm on a platter with the dip in the center, or meal prep it ahead of the week and enjoy as part of bowls, salads, or quick snacks. It’s cozy, seasonal, beautifully balanced and so easy to make.