Roasted Acorn Squash

Growing up, I absolutely fawned over the roasted acorn squash my mom would make. She would roast it for what felt like forever and then mash it into the perfect creamy squash. It was loaded with flavor and I happily ignored everything else on the table whenever that squash dish was around.

One day when I was craving that incredible taste, I came up with a recipe of my own. My version of Roasted Acorn Squash honors the deliciousness of my mother’s recipe, but in much less time. Also, I skip the mashing step and serve this baby just as it is.

This drool-worthy dish is not only incredibly flavorful, but it also serves as its very own bowl. What does this mean? It means that you can fill it up with your favorite dishes and eat it all in the same delicious mouthful. This is my favorite part of the leftovers. 

It's also a beautiful side dish on any holiday table since the presentation is gorgeous. 

Roasted Acorn Squash is the perfect fall and winter side dish for busy weeknight dinners and holiday meals. No matter how you serve it, it’s going to be a hit. Looking for more ways to cook squash? Try this roasted delicata squash, 

Key Ingredients

To make this roasted acorn squash, you will need the following key ingredients:

• Acorn squash: This winter squash is naturally sweet and buttery, making it the perfect base for our delicious dish. If you’ve never had acorn squash before, some people say it tastes a bit like a cross between butternut squash and pumpkin.
• Brown sugar: A small amount of brown sugar goes a long way in adding tremendous flavor to this dish. You could also use maple syrup or honey.
• Butter: There is no better topping for Roasted Acorn Squash than melted butter. Trust me on this. It makes it perfectly rich, savory, and flavorful.
• Spices: I like to use a combination of garlic powder, salt, black pepper, and chili powder. Feel free to swap out the chili powder for smoked paprika or use any combination of spices you prefer.

Recipe Tips

Here are my top tips and tricks for bringing this delicious acorn squash to life:

• Switch up your spices: Don’t be afraid to get creative when it comes to your spices. Rosemary, thyme, and Italian seasoning are delicious ways of making this roasted squash recipe your own.
• Use a chef’s knife: Acorn squashes can be tough to cut through, so make sure you are using the right materials! A chef’s knife is my preferred method of cutting this squash, but any heavy-duty kitchen knife should do the trick.
• Add cheese: A sprinkle of grated parmesan or manchego will take your Roasted Acorn Squash to the next level, guaranteed.
• Save your seeds: Acorn squash seeds are great to save and roast later for an easy and healthy snack or salad topping.
• Up the heat: For a beautiful caramelization of your squash, make sure to broil it for the last few minutes.
• Line your pan: For easy cleanup, always line your baking pan with parchment paper.

How to Buy Acorn Squash

Never bought acorn squash before? Not sure what ripe squash looks like? No worries! Here’s what to look for when picking out your squash:

• A ripe acorn squash should feel heavy, and its skin should be blemish-free and spotless.
• Your squash should be firm and not have any noticeable soft spots.
• Ripe acorn squash is dark green and might have a patch of yellow or orange (from touching the ground prior to picking). However, be careful! Too much orange means it is over-ripe and the flesh may be stringy.
• Try to avoid picking a squash with shiny skin, as this means it was probably picked too early.

How to Store Roasted Acorn Squash

I personally find that this dish is the most delicious fresh out of the oven, but you can easily make it in advance if needed. To store your Roasted Acorn Squash for later, make sure to let it cool down first. Then, transfer the leftovers to an airtight storage bag or container. Once properly contained, you can store the squash in one of two ways:

• In the fridge for up to 3-5 days.
• In the freezer for up to 3 months.

Pro Tip: If you are planning on freezing your acorn squash, I don’t recommend freezing the entire thing as is. It will freeze better if you scoop out the flesh prior to freezing it.