This delicious Roasted Acorn Squash recipe is easy to make and is an elegant addition to any table!
These little squat-sized superfoods have a light, buttery and nutty flavor that makes them perfect for all kinds of recipes. This recipe oven roasts the halves with just a smidge of butter and brown sugar that caramelizes over the tops. Make as a side dish or a main dish stuffed with a savory filling. Make a crunch roasted acorn squash seed topping, or keep it simple and stick to the recipe. Roasted acorn squash is a healthy, hearty, delish dish anytime!
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Amazing Acorn Squash
- Serve each half as a single portion side dish, a vegetarian main dish with a filling like this Lemon Rice, or cut halves into slices for a crowd. The skin is edible, but also easily separates from the meat, if desired.
- The light and delicate flavor of acorn squash can be prepared with sweet or savory herbs and spices! For multiple servings and a faster cleanup, place halves cut sides up and bake them in a casserole dish.
- Use this Homemade Pumpkin Seeds recipe to toast the seeds to make a portable snack or crunchy topping!
What’s in Roasted Acorn Squash?
Look for acorn squashes that are green to yellow-green on the outside, weigh between 1 and 2 pounds with a meaty, pale-yellow flesh, and a mild, nutty flavor. Since they look like large acorns, they are easy to spot. Butternut squash can be used in place of acorn squash in many recipes.
How to Roast Acorn Squash
This simple recipe is so easy to prep, and looks so elegant on the table.
- Cut each squash vertically and scoop out the seeds and membranes.
- Spread butter inside each cavity and sprinkle on brown sugar to taste.
PRO TIP: Maple syrup or honey can be used as well. For a pop of color and a spicy kick, sprinkle a few red pepper flakes over the top of the squashes before baking. Season tops with salt and pepper and roast until the flesh is tender.
PRO TIP: Baking time depends on how firm or soft you want the squash to be, so check after 40 minutes.
What to Serve With Acorn Squash
Leftover roasted acorn squash is even better the next day when all the sweet and savory flavors have blended even more! Keep leftovers in a covered container in the refrigerator up to 3 days, or freeze in zippered bags up to 6 months. Reheat leftover squash and add to soups, stir-fries, mix into mashed potatoes, or even a breakfast smoothie!
Other Easy Roasted Sides
- Oven Roasted Cauliflower – just 10 minute prep!
- Roasted Green Beans – a delicious side.
- Oven Roasted Asparagus – perfect as a side or snack.
- Parmesan Roasted Broccoli – ready in about half hour.
- Roasted Delicata Squash – so easy to make.
Roasted Acorn Squash
- 1 acorn squash
- 2 Tablespoons butter
- 1 Tablespoon brown sugar
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- Preheat oven to 400°F.
- Line a baking tray with parchment paper or foil.
- Cut squash in half from stem to the bottom. Scrape seeds and soft membranes and discard. Place flesh side up on baking tray. Add half of the butter to each cavity, spread with a spoon, and sprinkle each with half of the brown sugar. Sprinkle with salt and pepper (or season once squash is cooked).
- Bake uncovered for 40-50 minutes or until the squash is fork tender.
- Serve ½ squash for each person.
- Sub maple syrup or honey in place of brown sugar if desired.
- Modify the bake time depending on how firm or soft you want the squash to be. Check regularly after 40 minutes.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.