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.
The Side Dish I Make Next to Everything
This is the side dish I make with most of my protein recipes during fall season. It doesn’t need much attention. I slice the squash, season it, and let the oven do the work while I finish the main.
My two most common pairings are my Garlic Butter Chicken Thighs and my Garlic Butter Cod. Both are buttery and simple, and the squash gives the plate something a little sweet next to them.
I always roast acorn squash with the skin on. Some nights we eat the skin, and some nights we leave it on the plate. Both are fine, so it’s up to you.
Acorn squash has a hard skin and a round shape, so cutting it is the trickiest part of this recipe. A few small things make it easier and safer.
1. Set the squash on a stable cutting board. A damp towel under the board keeps it from sliding. Use a sharp knife to cut the squash in half from stem to tip.
2. Scoop out the seeds and stringy bits with a metal spoon. Get the strings out, because they stay chewy after roasting.
3. Lay each half cut side down. The flat side keeps it steady while you slice crosswise into 1/2 inch half moons. I’ve cut it both across and lengthwise, and it works either way.
If your squash is too hard to cut, pierce it a few times with a knife and microwave it for a couple of minutes. It softens just enough to slice safely. You don’t need to peel it, since the skin is edible.
Key Ingredients
Acorn Squash – I look for one that feels heavy for its size, with dark green skin, an orange spot or two, and no soft spots. A medium squash, about 1½ to 2 pounds, is what the recipe is written for. Acorn squash is also sold as pepper squash. Since the skin stays on, I wash the outside well before cutting.
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 black 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.
How to Make Roasted Acorn Squash
Preheat the oven to 400°F and line a baking sheet with parchment paper. The parchment keeps the slices from sticking and makes cleanup easy.
1. Arrange the slices in a single layer on the sheet pan. Give them room, or they’ll steam and turn soft instead of roasting. Drizzle with olive oil and sprinkle with the paprika, garlic powder, oregano, salt, and pepper. Toss or rub the slices so each one is coated.
2. Roast for 25 to 30 minutes, until a fork slides in easily. Check at 25 minutes, since oven differences and slice thickness change the timing.
What does acorn squash pair well with?
A holiday showstopper: Try pairing this roasted acorn squash recipe 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 versatile ingredient, so you can have fun with this recipe. Lean into the sweeter side with nutmeg, cinnamon, and allspice, or sprinkle a little brown sugar on top.
Make it cheesy: Add freshly grated parmesan cheese on top before you serve. Its nutty flavor goes well with the squash.
Stuff the halves instead: If you’d rather keep the halves whole, my Sausage and Apple Stuffed Acorn Squash is a good place to start.
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
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!