With buttery, caramelized edges and warm fall spices, Roasted Acorn Squash is packed with cozy fall flavor! Learn how to cut, season, and roast acorn squash to golden perfection with tips for both sweet and savory variations.
Ellen’s Recipe Notes
If you’re one of the many who walk right past the acorn squash at the grocery store, I really implore you to grab a few next time. They’re buttery‑tender with a nutty, subtly sweet flavor and absolutely perfect when roasted with the right blend of spices.
To me, roasted acorn squash captures the taste of autumn. Each time I make it, my kitchen smells like fall! It’s one of those side dishes that’s easy enough for a busy weeknight, yet charming enough for a holiday table.
Roasted Acorn Squash Ingredient Notes
Find the full printable recipe with specific measurements below.
- Acorn Squash: If the squash is hard to cut, try lightly scoring with a sharp knife then use a fork to pierce the skin then use the knife to cut through.
- Olive Oil: Avocado oil also works well.
- Spices: I use cinnamon and nutmeg to really help create that warm fall flavor. Rubbed sage also adds a great fall flavor with an almost peppery note. Smoked paprika is another great option you could include for a more savory taste.
Flavor Variations
Acorn squash is naturally a little sweet, but you can always sweeten it up with a sprinkle of brown sugar or a drizzle of maple syrup.
On the other hand, a dash of garlic powder, a pinch of cayenne, or a sprinkle of grated parmesan can take it in a whole new direction. You can even toss some fresh thyme or rosemary on top.
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How To Roast Acorn Squash
You’re going to love how good your kitchen smells when the squash is in the oven. Below are a few helpful tips, scroll down to the printable recipe card for full instructions!
Use a towel to hold the squash in place while you cut it. Place the towel around the bottom of the squash and roll up the ends around the squash to keep it from rolling around while cutting.
Can’t cut through the skin? If your knife is on the duller side, it may be difficult to cut into the tough green skin. A great trick is to microwave the whole squash for 1 to 2 minutes to soften the skin slightly. That way, your knife goes through easier and more safely.
Keep the squash from rolling on the baking sheet. If your squash doesn’t sit flat, cut a tiny bit of the green skin from the bottom of the squash. But don’t cut into the center of the squash, or all of the butter will leak out!
Use both butter and oil. While some recipes call for one or the other, I find a combination of the two works best. I rub oil all over the inside and edges to keep it moist while it roasts, then add a pat of butter for flavor.
Roasted acorn squash is ready when a fork easily slides into the thickest part. If you’re cooking more than two squash at once, I recommend rotating the pan halfway through roasting.
Ways To Serve Roasted Acorn Squash
Roasted acorn squash is great served as is for a side to just about any main protein. These juicy pan fired pork chops would pair great, or try my crockpot turkey breast or stuffing stuffed chicken breasts for a tasty autumn dinner.
You can also scoop the flesh out to be mashed or added to salad bowls, grain bowls, soups, etc. I also really love making stuffed acorn squash with the protein baked right inside.
Don’t be afraid to play with toppings either! Crumbled goat cheese, feta, or grated parmesan are all great options. For a crunch, try adding chopped walnuts or pecans (use candied nuts for a sweeter bite). You can even roast the acorn squash seeds like you would pumpkin seeds and sprinkle them on top!
Roasted Acorn Squash
Ingredients
- 3 acorn squash
- 1 tablespoon olive oil
- 6 tablespoons butter, divided
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon rubbed sage
- ½ teaspoon salt
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Instructions
- Preheat the oven to 400°F. Line a cooking tray with parchment paper or spray with non-stick cooking spray.
- Wash the acorn squash and pat dry. Using a sharp knife and a sturdy flat surface, cut each squash in half. Using a spoon, scoop out all of the seeds and place the halved squash on a cooking tray cut side up.
- Coat the inside of the squash with oil, being sure to cover the top edges of the squash (where the butter you place in the middle won't reach). You can use a pastry brush or your fingers. Place one tablespoon of butter in the center of each squash. Sprinkle cinnamon, nutmeg, sage, and salt evenly over each squash.
- Roast in a 400°F oven for 30 to 40 minutes (depending on the size of squash cooking times vary). Roast until the squash is soft and a fork can easily pierce through.
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Notes
Nutrition
More Of The Best Roasted Veggie Recipes
- For even more Fall flavor, enjoy a pan of these roasted root vegetables.
- Crispy oven roasted brussels sprouts feature caramelized edges and tender centers.
- Roasted beets are earthy, sweet, and easy to make with 2 ingredients.
- Roasted sweet potatoes take just 5 minutes to prep!
- Golden brown roasted cauliflower is tender with a light crunch.
- Oven roasted cherry tomatoes are made flavorful with garlic and black pepper!
