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!

Roasted Acorn Squash with a fork full

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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! 

ingredients to make Roasted Acorn Squash

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.

process showing Roasted Acorn Squash as the seeds are scooped out, filled with seasoning, then baked.

How to Roast Acorn Squash

This simple recipe is so easy to prep, and looks so elegant on the table.

  1. Cut each squash vertically and scoop out the seeds and membranes.
  2. 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.

plated Roasted Acorn Squash

What to Serve With Acorn Squash

Roasted acorn squash goes best with chicken and beef main dishes such as Cornish Game Hen, Rotisserie ChickenPrime Rib Roast, or Beef Brisket.


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!

close up of Roasted Acorn Squash on a fork

Other Easy Roasted Sides

Roasted Acorn Squash with a fork full
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Roasted Acorn Squash

This easy Roasted Acorn Squash recipe is made with a touch of brown sugar and makes a delicious side for chicken or beef.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 servings
Author Candace


  • 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.
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Nutrition Information

Calories: 210 | Carbohydrates: 29g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 399mg | Potassium: 763mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1142IU | Vitamin C: 24mg | Calcium: 81mg | Iron: 2mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Side Dish
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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