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.
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.
- 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 making this recipe so many times, 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.
Instructions to Make Roasted Acorn Squash
- Preheat the oven to 350 degrees Fahrenheit. Prepare a sheet pan with parchment or aluminum foil if you prefer.
- Arrange 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.
- Roast for 40-50 minutes until the squash slices are fork-tender. Serve warm or at room temperature.
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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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?