Roasted Acorn Squash is simple and full of flavor. The acorn squash is drizzled with olive oil and seasoned with a perfect blend of paprika, garlic powder, dried oregano, salt, and pepper, bringing out its natural sweetness. As it roasts, the squash becomes tender and caramelized, with a bittersweet flavor that’s both savory and sweet.
Olivia’s Personal Note
This roasted acorn squash will surely please everybody in your house, and it will change the minds of those who don’t even like squash vegetables. Why am I so sure about that?
Well, would you believe me if I told you that I was never a squash fan? True. So, yesterday, I went to my local grocery store, and I decided to give it a try. OMG, I’m so glad that I gave it a chance because I LOVED it. Definitely one of the best side dishes for fall.
- Place the acorn squash on a cutting board and, using a sharp knife, slice the squash in half.
- Then, using a metal spoon, scoop out all of the seeds and membrane from each of the acorn squash halves.
- You can bake the acorn squash halves and stuff them with a delicious filling. Or you can lay the squash down, flat-side down, and slice into 1-2 inch slices for roasting.
- You don’t need to peel acorn squash before cutting or preparing it. Then, simply roast as I explained below or in the recipe box.
Key Ingredients
Acorn Squash – After testing this recipe, I’ve found that the best acorn squash is one that feels heavy for its size and has smooth, blemish-free skin. It should be dark green with maybe an orange spot or two. When choosing your squash, make sure it feels firm and free from any soft spots to ensure the best texture when cooked.
Olive Oil – I use olive oil because it adds a rich, smooth texture to the squash and helps it roast beautifully. However, you can also use any oil of your choice, like avocado or vegetable oil, if you prefer a different flavor or need a higher smoke point.
Seasoning – I season my acorn squash with paprika, garlic powder, dried oregano, salt, and pepper. After testing this recipe, I’ve found these seasonings bring out the natural sweetness of the squash while adding a savory, aromatic kick. Feel free to adjust the spices to your taste.
Fresh herbs: I’m using parsley here, but some of my other favorite additions to this recipe are thyme, sage, and rosemary.
What does acorn squash pair well with?
A holiday showstopper: Try pairing it with my garlic butter turkey breasts for a holiday meal that will really wow your guests.
Protein: This side dish also goes well with pork chop recipe, baked chicken breast and even fish like haddock or baked tilapia.
Switch up the seasoning: Acorn squash is a very versatile ingredient, so you can have fun with this recipe and try all kinds of different seasonings. Lean into the sweeter side by adding spices like nutmeg, cinnamon, and allspice, or try sprinkling a little bit of brown sugar on top.
Make it cheesy: Add a sprinkle of freshly grated parmesan cheese on top of your roasted acorn squash before you serve. The rich, nutty flavor of the parmesan complements this recipe so well.
More roasted acorn squash recipes to make: Taco Stuffed Acorn Squash, Sausage and Apple Stuffed Acorn Squash, and Sausage and Kale Stuffed Acorn Squash.
Roasted Acorn Squash Recipe
Video
Ingredients
- 1 medium acorn squash
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and ground black pepper
- Fresh parsley chopped for garnishing optional
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Slice the acorn squash in half and remove the seeds using a spoon.
- Lay the half acorn squash cut-side-down on a cutting board and slice into 1/4 inch slices parallel to the stem.
- Arrange the slices in a single layer on the prepared baking sheets. Pour olive oil over the top of the acorn squash and sprinkle with all the spices listed on the ingredients section.
- Roast for 40-50 minutes, until the squash slices are fork-tender.
Notes
- Make sure you clean the exterior of the squash thoroughly, as the skin can be eaten.
- For a sweeter bite, drizzle some maple syrup before or after baking the squash.
- If you have trouble cutting your acorn squash, you can microwave it for a couple of minutes, so it softens enough to cut.
- To Store: Place it in an airtight container. Store your leftovers in the refrigerator for up to 5 days.
- To Freeze: While you can freeze roasted acorn squash, the texture won’t be as good. If you do decide to freeze it, store them in an airtight container or freezer-safe bag for up to 2 months.
- To Reheat: Reheat your leftovers in the microwave or the oven at 350 degrees F until they are warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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This is beautiful. I love the horizontal slices through the squash. Are they hard to eat this way?
Not at all. They are very soft and delicious 😉
Muito delícia
Você iria adorar 😉
Is it me or does others have difficulty reading recipes on this site because of the many interference pop up ads.
It seem to get worse each time I enter this site.
Annoying as hell.
I used to read the recipes for hours at a time but now I eventually get to read one and go to another site.
Sorry guys.
Thanks for your feedback, Robert. I talked to my ad network and they remove the pop up ads. For me it’s very important that my readers get a good experience on my site. Hope it helps 😉
The site is still completely loaded with ads including pop-ups. You page loads terribly and made me go to a different site for an acorn squash recipe. I humbly suggest that you take these complaints seriously.
I’m sorry you feel this way. I hope you understand that I’m only able to provide free content/recipes on this site because of the ads. But I’ll talk to my ad network to see what we can do to give you a better experience on my site. Thanks.
I take a picture on my I pad, then refer to the photo. Solves the problem of pop up ads.🥸
Thank you so much for this easy, delicious recipe. I’ve had acorn squash in the past and loved it. I bought a frozen dinner of black beans, quinoa, and butternut squash. I can do this, I said! The butternut was too big, too expensive, so I got an acorn squash. With your recipe, I’m positive it will be so much better than the frozen dinner. Try it; you’ll like it.
You’re very welcome 😉
Damn I will try that today 🙂
You’ll love it!
This year I’ve become more interested in root vegetables, the spices for this can be used for many products especially scallops, prawns and artic char. Next time add chili flakes. Visited the farmers market today picked up an usual type of squash Ives never seen before and mini bulb turnips! Aside from the difficulty off slicing; thumbs up!!!!!!!!!
Great. happy you like it 😉
Your acorn squash recipe says “Lay the half acorn squash cut-side-down and slice into 1/4 inch slices parallel to the stem.” But pictures show slices across where the stem would be, not parallel. Probably makes no difference for the cooking – hey! heat is heat, regardless of which way you slice the squash.
It makes no difference for the cooking. I’ve made this recipe citing the squash in both ways and it always works.
This looks delicious! Do you think it would be a nice twist to add black truffle oil before serving?
Absolutely. It would be very delicious!
These pop up ads are a nuisance indeed!!!
I’m sorry you feel this way. I hope you understand that I’m only able to provide free content/recipes on this site because of the ads. But I’ll talk to my ad network to see what we can do to give you a better experience on my site. Thanks.
This was our first time trying acron squash, and it’s a new favorite. So simple so delicious.
Amazing!!!
I enjoyed this recipe. I did feel it was missing something.
Great recipe. Added a dollop of sour cream and a few peppito seeds. Delicious
Awesome!
Super-easy. My husband and I snarfed these down nothing flat. Definite do-over for a late-night light supper/snack.
Happy you liked it.
excellent recipe
So glad you enjoyed this recipe!
The food photos look delicious. Thank you very much. I will try it and share the results with you later.
Awesome!
Thank you so much for such a good lay out. I enjoyed learning about the acorn squash!
You’re very welcome!
Love this recipe! Flavorful and healthy. Thought the paprika would make it too hot but not at all!
Yes right? It’s so good and flavorful!
You thought paprika would make it too hot?
So good! I did my squash 2 ways, one half the traditional brown sugar and butter, and the other half your way. I wish I’d done them both your way! Very good!
Aww that’s amazing! You’re so kind. I’m so happy to hear that you love my way. Thank you so much!