This roasted acorn squash recipe is as straightforward as it gets, offering a creamy texture and nutty flavor. It’s an ideal side dish that complements any meal perfectly. Whether you’re pairing it with Prime Rib, Roast Chicken or Baked Cod, this squash will hit the spot.
Roasted acorn squash is a dish that is served in the fall. It is often served as a side dish for Thanksgiving dinner, but it can also be served as a dessert. The squash is cooked after it’s cut in halves with oil or butter and sometimes brown sugar or a drizzle of maple syrup, which gives a crispy texture and a sweet flavor.
This easy side dish can be made ahead of time and reheated before serving, making it an easy dish to prepare for a large group of people.
If you’re making acorn squash soup, or stuffed acorn squash, you also start by roasting the squashes. And in this recipe here, I’m showing you how to do it!
Why We love This Recipe
This roasted acorn squash recipe is a go-to for its simplicity and rich flavors. It takes just 10 minutes to prep, making it quick and easy. It turns tender and sweet when roasted, and a little olive oil gives it a rich touch. Simple seasonings like salt and pepper highlight the squash’s own good taste.
What’s awesome is that this recipe is flexible. Like cheese? Add some grated parmesan before it hits the oven. Want a kick? Toss in some paprika or cayenne. And if you like things a bit sweet, a little brown sugar or some maple syrup can do wonders.
Beyond being tasty, this dish is also good for you. Acorn squash comes packed with good stuff like vitamin C, potassium, and fiber. It’s a versatile choice, fitting in as a side or even as the main event for a vegetarian meal.
This roasted acorn squash recipe is versatile enough for any get-together or just a cozy dinner at home. With its quick prep time and health benefits, it’s a dish that’s sure to win over any crowd.
Here’s what you need to roast acorn squash:
Complete list of ingredients and amounts can be found in the recipe card below.
- Acorn Squash: When buying acorn squash, look for a squash that’s heavy for its size, with a dull and smooth exterior, and no soft spots or wrinkles.
- Oil: I like to use olive oil (not extra virgin), but feel free to use other oils like avocado oil, or melted butter if you prefer.
- Salt and Pepper: To add seasoning to the squash! Other ideas include grated parmesan, spices, garlic powder, brown sugar or maple syrup.
How To Roast Acorn Squash
- Scoop Seeds: Preheat the oven to 400°F/200°C, then on a cutting board using a Chef’s knife or any sharp knife, cut each acorn squash in half (don’t try and cut the stem in half, it’s too tough so just cut around it) and scoop out the seeds and any stringy bits with the help of a spoon or an ice cream scoop and discard the seeds.
- Roast: Place on a sheet pan or a roaster cut side up (you can line it with parchment paper for easy clean up), drizzle with olive oil, season with salt and pepper, and bake acorn squash uncovered for 30-40 minutes or until fork tender (if yours are larger, they might take up to 60 minutes).
- Serve: Remove from the oven, allow to cool until it’s cool enough to handle, and scoop out the flesh to use in recipes. Or serve the cooked acorn squash right away without scooping the flesh.
Acorn squashes last forever when stored in a cool and dry place! So pick a few the next time you go grocery shopping, and they can last 2-3 months on the counter.
Allow the roasted acorn squashes to cool down completely, then store in an airtight container in the fridge for up to 3-4 days.
To reheat, place under the broiler for a few minutes or until the squashes are warmed up with light brown edges.
Acorn squash doesn’t need much, and can be delicious on its own! But if you’re looking to add some toppings, I have a few ideas for you:
- Spices: Smoked paprika, ground cumin, ground cinnamon, cayenne powder, chili powder.
- Cheese: Add a sprinkle of grated parmesan cheese, crumbled feta cheese, or shred some mozzarella and cheddar and place the squash under the broiler for a few minutes to melt the cheese.
- Nuts and Seeds: Toasted pecans, almonds, and pepitas are all great ideas!
- Sweet: A drizzle of maple syrup or brown sugar can be added before baking, and will add a sweet flavor and a slightly crispy exterior.
- Herbs: Go for freshly chopped parsley, cilantro, or basil leaves. Crispy sage leaves would also be delicious (and festive!). Or go for dried herbs or Italian seasoning.
These squashes are shaped like a ribbed acorn and that’s how they got their name!
This winter squash is mild, buttery, sweeter than summer squash, and nutty. If you taste it while it’s still raw, it reminds me of melon.
Yes! Acorn squash is more nutrient dense than other types of summer squashes, and it’s loaded with fiber, vitamins C and A, potassium, magnesium, iron, and copper.
The skin of acorn squash is totally edible. It might not be as tender as delicata squash, but you still can eat it if you like.
I hope that you spot acorn squashes next time you go grocery shopping, and enjoy roasting them and eating them per the recipe below! Let me know in the comments if you’ve tried this or tried my cheesy stuffed acorn squash recipe. Enjoy!
- 2 acorn squashes halved or quartered, and deseeded
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- ¼ teaspoon cayenne powder
- 2 tablespoons grated parmesan cheese
- Preheat the oven to 400°F (200°C) or 160°C if using a fan oven.
- Using a sharp knife, cut each acorn squash in half (don't try and cut the stem in half, it's too tough so just cut around it) and scoop out the seeds and any stringy bits with the help of a spoon or an ice cream scoop and discard the seeds.
- Place on a sheet pan or a roaster cut side up, drizzle with olive oil, season with salt and pepper, and roast uncovered for 30-40 minutes or until fork tender (if yours are larger, they might take up to 60 minutes).
- Remove from the oven, allow to cool until it’s cool enough to handle and scoop out the flesh to use in recipes. Or serve right away without scooping the flesh.
- Storing, allow the roasted acorn squashes to cool down completely, then store in an airtight container in the fridge for up to 3-4 days.
- To reheat, place under the broiler for a few minutes or until the squashes are warmed up with light brown edges.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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