Roasted Acorn Squash

My favorite way to cook vegetables is to roast them in the oven. It's how I enjoy my honey glazed roasted carrots and my oven roasted sheet pan mixed vegetables!

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

1. Cut and seed the squash. The skin can remain on.
2. Oil and season the acorn squash. Definitely with kosher salt, optionally with black pepper.
3. Roast. In a 375 degree oven for an hour.
4. 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.

Recipe FAQ

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.

Ingredient Substitutions

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.

What to serve with acorn squash?

I love pairing winter squash with protein, usually serving it with a seared venison tenderloin or brined pork chop.

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.