Easy roasted acorn squash recipe is a delicious and simple Fall side dish. It’s made of acorn squash, and a sprinkling of spices.
Acorn Squash
This roasted acorn squash will for sure 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 tell you that I was never a squash fan? True, I used to say that I didn’t like acorn squash even though I’ve never EVER tried acorn squash in my life. It took me a while to fall in love with Roasted Butternut Squash! I know sounds crazy, but growing up in Brazil I’ve never tried it because we don’t have acorn squash down there. And when I moved to Canada I was never curious to try it. I think it was easier to me to say “I don’t like it” and that’s all.
Roasted Acorn Squash
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. I swear to you. This Roasted Acorn Squash recipe is just amazing. It’s a bitsweet, tender, tasty, rich and delicious! And you won’t believe how easy it is to make roasted acorn squash. I just love all the flavours that you get from roasting acorn squash with spices like paprika, garlic powder and dried oregano. So yummy! Now I feel like I use roasted acorn squash for everything, like my Taco Stuffed Acorn Squash, Sausage and Apple Stuffed Acorn Squash, and Sausage and Kale Stuffed Acorn Squash.
What is Acorn Squash?
Acorn squash is a winter squash that is a great source of iron, vitamin A, vitamin C, and more! They’re great at being stored for long periods of time so I recommend picking up a couple if you see them on sale. Store them in a cool, dry location and they can last for up to a month before you cook with them.
Acorn squash can be baked, broiled, roasted, steamed, stuffed, and sautéed — it’s quite the versatile ingredients. It has a mild, buttery flavour when cooked and pairs well with both sweet and savoury seasonings.
How to cook acorn squash
Ingredients
- Acorn squash — to pick the perfect squash, choose one that feels heavy for its size and has blemish-free skin. It should be dark green but may have an orange spot or two. Make sure the squash feels firm and doesn’t have soft spots.
- Olive oil — you can also use any oil of your choice.
- Seasoning — I season my acorn squash with paprika, garlic powder, dried oregano, salt, and pepper.
- Fresh parsley — chopped for garnishing and it adds a pretty pop of colour.
Instructions
It’s super easy to roast an acorn squash. And all what you need to do is:
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a baking sheet with parchment or aluminum foil id you prefer.
- Place the acorn squash on a cutting board and using a sharp knife, slice the acorn squash in half. Then, remove the seeds using a spoon.
- Lay the half acorn squash cut-side-down and slice into 1/4 inch slices parallel to the stem.
- Now it’s time to bake it by arranging the slices in a single layer on the prepared baking sheets, pouring olive oil over the top of the acorn squash and sprinkling with the spices you prefer (black pepper, paprika, garlic powder, onion powder, cumin, coriander and so on.)
- Roast for 40-50 minutes, until the squash slices are fork-tender. Serve warm or at room temperature. Enjoy!
Can you eat acorn squash skin?
Oh yes, absolutely. After you roast it for at least 40 minutes, the skin becomes edible and delicious. It is healthy too. The acorn squash skin provides lots of phytonutrient benefits and fiber as well. It’s the perfect dinner side dish! Need some dinners to go with this? Try my 40 Easy Fall Dinner Recipes!
How to cut an acorn squash:
Cutting an acorn squash to cook can be a little hard and tricky because of the tough shell. So, follow the tips below to cut it easily and safely.
- Place the acorn squash on a cutting board and using a sharp knife, slice the squash in half. It will take some strength and force to cut it, but if you cut it slowly and straight down, you will get it.
- Once you slice the acorn squash in half, 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 it 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 how I explained above or on the recipe box.
How long can you store leftover roasted acorn squash?
Store the roasted squash in an airtight container in the fridge for up to 5 days. Reheat them in the oven or microwave.
Can you freeze leftovers?
Yes, you can freeze roasted acorn squash, but keep in mind that the texture won’t be as good when thawed. Freeze in an airtight container for up to 2 months.
Recipe tips
- For a sweeter touch, drizzle some maple syrup over the sliced acorn squash.
- If you have fresh herbs, feel free to use them. Thyme, sage, and rosemary make for a delicious addition.
- If you are having difficulties cutting the squash, you can microwave it for a few seconds to soften the squash so you can cut through better.
What does acorn squash pair well with?
- Try pairing it with my garlic butter turkey breasts for a holiday meal.
- Mashed cauliflower is another side that pairs well with acorn squash.
- Fried cauliflower rice is another favourite dish to go with acorn squash.
Two More Acorn Squash Recipes to Try:
- Taco Stuffed Acorn Squash: You will love this delicious taco stuffed acorn squash. Stuffed with taco ground turkey and topped with delicious salsa, you’ll love this simple and delicious recipe for dinner.
- Sausage and Kale Stuffed Acorn Squash: Stuffed with sausage and kale, this acorn squash recipe is full of flavour and so filling!
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Easy Roasted Acorn Squash Recipe
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.
Video
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
mimi rippee says
This is beautiful. I love the horizontal slices through the squash. Are they hard to eat this way?
Olivia says
Not at all. They are very soft and delicious 😉
Maria Vilma Ribad says
Muito delícia
Olivia says
Você iria adorar 😉
Robert Petrovitch says
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.
Olivia says
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 😉
Bert Dezazzo says
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.
Olivia says
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.
Helen says
I take a picture on my I pad, then refer to the photo. Solves the problem of pop up ads.🥸
Alice says
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.
Olivia says
You’re very welcome 😉
Chris J Brown says
Damn I will try that today 🙂
Olivia says
You’ll love it!
Mia says
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!!!!!!!!!
Olivia says
Great. happy you like it 😉
Ken Collier says
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.
Olivia says
It makes no difference for the cooking. I’ve made this recipe citing the squash in both ways and it always works.
Lauren says
This looks delicious! Do you think it would be a nice twist to add black truffle oil before serving?
Olivia says
Absolutely. It would be very delicious!