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Roasted acorn squash halves, and a spoon to show the cooked flesh
5 from 13 votes

Roasted Acorn Squash

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.
Author Diana
Servings 4 servings
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Equipment

  • Roaster

Ingredients

  • 2 acorn squashes halved or quartered, and deseeded
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Optional seasonings

  • 1 teaspoon Italian seasoning
  • ¼ teaspoon cayenne powder
  • 2 tablespoons grated parmesan cheese

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 192kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 341mg | Potassium: 765mg | Fiber: 4g | Sugar: 0.04g | Vitamin A: 874IU | Vitamin C: 24mg | Calcium: 103mg | Iron: 2mg