Here’s the easiest and simplest method to roast acorn squash in the oven! Roasted acorn squash is deliciously smooth, flavorful, and creamy. And makes a wonderful side dish to any meal.
Acorn Squash Recipe
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 roasted after its 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!
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, brown sugar or maple syrup.
How To Roast Acorn Squash
- Scoop Seeds: Preheat the oven to 400°F/200°C, then 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 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, 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).
- 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 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!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Roasted Acorn Squash
- 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, then 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 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.
© Little Sunny Kitchen
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