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Roasted Acorn Squash is a simple and delicious vegetarian side dish recipe that makes it easy as can be to enjoy the slightly sweet, nutty flavor of this winter squash. Serve with butter, brown sugar, or maple syrup for a real treat!
Halving and roasting an acorn squash is such a simple cooking method with such a delicious result! I love serving this perfectly cooked squash with butter, brown sugar, or maple syrup and warm spices like cinnamon or a pinch of cayenne.
Ingredients for Roasted Acorn Squash
- Acorn Squash
- Olive Oil
- Kosher Salt
- Black Pepper (Optional)
- Brown Sugar, Maple Syrup, Butter, and Spices for serving (Optional)
The time in the oven really brings out the flavor and adds a warm, golden brown depth to vegetables – and this acorn squash recipe in no exception!
How to Roast Acorn Squash
- Cut and seed the squash. The skin can remain on.
- Oil and season the acorn squash. Definitely with kosher salt, optionally with black pepper.
- Roast. In a 375 degree oven for an hour.
- Serve. Find serving options below!
How to Serve Acorn Squash
I love serving the soft and slightly caramelized squash with butter, brown sugar, and cinnamon. It has a subtly sweet and nutty flavor that pairs so beautifully with traditional autumn flavors.
A drizzle of maple syrup and a pinch of cayenne is another great way to highlight the flavors of acorn squash! A little sweet, a little spicy, and a little savory.
If you plan to use the squash as part of another recipe, such as a delicious creamy soup or even in a sweet bread, simply roast the acorn squash with olive oil, skipping kosher salt and pepper.
Do you need to peel acorn squash? Nope! Not only would it be tricky to peel an acorn squash, do to the shape of it, but the skin of acorn squash is much thinner than butternut or kabocha, and can be left on when roasting.
Can you eat acorn squash skin? Yes you can, but I never do. When the squash is properly roasted, the tender, sweet insides come right out of the skin. I like to serve halves of the squash face up, like little edible bowls, that can be topped and filled as desired, with the skins left behind afterward.
Acorn squash face up or face down when roasting? Make sure the cut side of the squash is face down on the pan to ensure the inside remains moist and flavorful.
Kosher salt – I always use kosher salt when cooking because the larger grains provide more control when seasoning, in my opinion. If you don’t have kosher salt, table salt can be used sparingly in its place. As always, it’s important to taste while cooking to adjust seasoning.
Oil – I like using a good all-purpose olive oil for this recipe but you can also use grapeseed, avocado, or canola oil if that’s what you have on hand.
Storage and Reheating Instructions
- Leftovers can be stored in an airtight container in the fridge for up to five days.
- To freeze, remove and discard the skin and store squash in a freezer-safe, zip-top bag with the air squeezed out for over six months.
- Reheat squash in the microwave for 1 – 2 minutes, or until warmed through.
Watch the recipe video!
Roasted Acorn Squash
- Baking sheet
- Parchment Paper
- Chef’s Knife
- 2 acorn squash
- 2 tablespoon olive oil
- Kosher salt to taste
- Black pepper to taste (optional)
- Preheat oven to 375 degrees and line a baking sheet with a piece of parchment paper and set aside.
- Carefully slice the squash in half using a sharp knife. Scoop out the seeds and discard.
- Drizzle the squash with olive oil and sprinkle with Kosher salt and pepper, if using, to taste.
- Flip the squash over, so it is cut side down on the baking sheet.
- Bake in preheated oven for 60 minutes, or until acorn squash is tender and edges are slightly caramelized.
- Serve with your favorite toppings such as butter, brown sugar and cinnamon, or a drizzle of maple syrup and a pinch of cayenne pepper.
- Refer to post for storage and reheating instructions.
- Refer to post for ingredient substitutions.