Roasted acorn squash is a delicious and simple Fall side dish. It’s made of acorn squash, and a sprinkling of spices.
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.
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 to cook acorn squash
- 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 to Make Roasted Acorn Sqaush
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!
How To Store Leftovers
- To Store: Let your leftover acorn squash cool and place it in an airtight container. Store your leftovers in the refrigerator for up to 5 days.
- To Freeze: Keep in mind that while you can freeze roasted acorn squash, the texture won’t be as good the second time around. If you do decide to freeze your leftovers, 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.
- For a sweeter touch, try drizzling maple syrup over your sliced acorn squash either before or after baking.
- If you’re having trouble cutting the acorn squash, put it in the microwave for a few seconds. This will soften the squash and make it easier to cut through.
- Roasted acorn squash tastes even better with fresh herbs, so if you have some feel free to use them! Some of my favorite additions to this recipe are thyme, sage, and rosemary.
- Did you know that you can eat the skin on acorn squash? You’ll save time on peeling, but you’ll want to make sure you clean the exterior of the squash thoroughly.
What does acorn squash pair well with?
- A holiday showstopper: This roasted acorn squash is a beautiful dish that looks as good as it tastes! Try pairing it with my garlic butter turkey breasts for a holiday meal that will really wow your guests.
- Seasonal vegetables: I love pairing seasonal vegetables together anytime I can. Cauliflower and squash are great compliments to one another, so this dish pairs perfectly with my mashed cauliflower.
- Savory veggie fried rice: Another favorite dish that I like to pair with roasted acorn squash is my fried cauliflower rice. Serve the roasted acorn squash as a side for a delicious and healthy vegetarian meal.
- Add protein: Roasted acorn squash is the perfect vegetable to transform into a tasty and nutritious meal. Instead of slicing your acorn squash, simply cut it in half, roast the two halves, and stuff with your favorite ingredients. And the best part is that you can eat the bowl, too!
- 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 and allspice or try different combinations of fresh herbs.
- 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.
- Sharp Knife. The skin on acorn squash can be tough and a little tricky to cut through. A nice sharp knife will make this step easier and safer.
- Metal Spoon. A sturdy metal spoon is the best tool for scooping out the seeds and membrane of your acorn squash.
- Baking Sheet. For this recipe, you’ll want a baking sheet that is large enough to lay out all of your acorn squash slices without overcrowding. They should be close but not squeezed together.
More Acorn Squash Recipes to Try:
I especially love to make this recipe in the fall when things start to cool down and this beautiful vegetable is perfectly in season. If you’re looking for some easy and cozy new dishes to enjoy this squash season, be sure to check out these other recipes!
- Taco Stuffed Acorn Squash: This recipe is simple and so tasty! The acorn squash is stuffed with flavorful taco ground turkey and topped with zesty salsa. Get creative and try it with other toppings as well, like sour cream, sliced green onions, or your favorite cheese.
- Sausage and Kale Stuffed Acorn Squash: The savory sausage and hearty kale in this recipe is so full of flavor and so filling. This one will be a fall family favorite for sure!
- Sausage and Apple Stuffed Acorn Squash: A fall favorite around here! The sweet apples and dried cranberries with the savory Italian sausage is just perfect for this time of year.
Frequently Asked Questions
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.
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!
- 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.
- 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: Store leftover stuffed acorn squash in an airtight container in the fridge. You can also tightly wrap it up if you do not have a large enough container.
- To reheat: Reheat the acorn squash in the microwave or oven.
- To freeze: Freeze in an airtight container for up to 2 months, but the texture may change once thawed.
Nutrition information is calculated using an ingredient database and should be considered an estimate.