Roasted Acorn Squash makes a delicious fall side dish with just 10 minutes of prep and five simple ingredients! The result is soft, creamy squash with a sweet, buttery glaze that is simple enough for weeknights yet impressive enough for a holiday dinner.
Baked acorn squash is a natural partner for cozy fall favorites like baked pork tenderloin or bone in pork loin roast, and along with a holiday turkey or ham.
Recipe Highlights: Roasted Acorn Squash
- Flavor: Roasted acorn squash has a light, buttery, and nutty flavor that makes it the perfect Thanksgiving or holiday side dish.
- Skill Level: This beginner-friendly dish has easy prep with minimal hands-on cooking. Just cut, scoop, season, and bake.
- Prep Ahead: Cut squash in half and remove the seeds ahead of time, then refrigerate until ready to season and roast.
- Budget: Squash are reasonably priced, and every part can be used. The skin is edible and even the seeds can be roasted and eaten as a crunchy topping.
- Serving: Serve each half as a single-portion side dish, or as a vegetarian main filled with lemon rice.
Total Time: 1 Hr Servings: 2 to 4 Cooking Method: Oven
Ingredient Notes
- Acorn Squash: Look for acorn squashes that are dark green to yellow-green on the outside. Since they look like large acorns, they are easy to spot.
- Butter: Adds richness as it melts over the squash to make it tender and flavorful. Use salted or unsalted butter, then adjust the salt to taste.
- Brown Sugar: Brings out the squash’s natural sweetness with a warm, caramelized flavor.
- Salt and Pepper: Brings balance to the sweet flavors, and it can be added before roasting or sprinkled on just before serving.
Variations
- Drizzle maple syrup or honey over the squash before roasting for a rich, seasonal sweetness.
- Sprinkle with cinnamon, nutmeg, or pumpkin pie spice for extra autumn flavor.
- Add a pinch of smoked paprika for a subtle smoky note alongside the brown sugar.
- Skip the brown sugar and season the buttered squash with herbs such as thyme, sage, or rosemary for a savory flavor.
- Finish baked squash with chopped toasted pecans or walnuts for a festive crunch.
- Double or triple the recipe when you have a crowd to feed. Use a large cooking tray and arrange halves with space between them.
How to Roast Acorn Squash
- Prepare squash and arrange on a lined baking sheet.
- Add butter and seasonings. (Full recipe below.)
- Bake until golden and tender.
Storing Roasted Acorn Squash
- Keep leftovers in a covered container.
- Refrigerate up to 4 days, or freeze in zippered bags up to 6 months. Thaw in the refrigerator.
- Reheat roasted acorn squash cut-side up in a 350°F oven until warmed, or you can microwave smaller portions.
- Leftovers can be mashed and added to soups like butternut squash or pumpkin, toss cubes into grain bowls, or use it as a filling for fall salads and wraps.
Cozy Fall Vegetable Sides
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Roasted Acorn Squash
Ingredients
- 1 acorn squash
- 2 Tablespoons butter
- 1 Tablespoon brown sugar
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- 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 if you prefer).
- Bake uncovered for 40 to 50 minutes or until the squash is fork-tender and cooked to desired tenderness.
- Serve ¼ to ½ a squash per person.
Notes
- Modify the bake time depending on how firm or soft you want the squash to be. Check regularly after 40 minutes.
- Refrigerate leftovers for up to 4 days in an airtight container, or freeze up to 3 months in freezer safe bags.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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