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Half of a roasted acorn squash sits face up on a baking sheet.
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Roasted Acorn Squash

Halving and roasting an acorn squash in the oven 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.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Keyword: how to roast acorn squash, winter squash recipe
Servings: 4 servings
Calories: 148kcal
Author: Amanda Gajdosik

Equipment

  • Baking sheet
  • Parchment Paper
  • Chef’s Knife

Ingredients

  • 2 acorn squash
  • 2 tablespoon olive oil
  • Kosher salt to taste
  • Black pepper to taste (optional)

Instructions

  • 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.

Video

Notes

  • Refer to post for storage and reheating instructions.
  • Refer to post for ingredient substitutions.

Nutrition

Serving: 1half | Calories: 148kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 7mg | Potassium: 748mg | Fiber: 3g | Vitamin A: 791IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 2mg