Roasted Acorn Squash is wholesome, savory, and beyond delicious. Made with squash, butter, brown sugar, and a few simple spices, this mouth-watering dish is insanely easy to make and oh-so-satisfying!
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 healthy side dish. 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.
From my Curried Israeli Couscous and Chickpeas to my Meatballs and Peppers in Gravy, you can literally stuff this squash with just about anything. You also don’t have to stuff it with anything at all! Serve it on its own as a beautiful side dish that would work brilliantly on any Thanksgiving dinner table.
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. Just don’t expect any leftovers!
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 a brown sugar substitute — like Swerve — for a healthier option.
- 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, and chili powder. Feel free to swap out the chili powder for paprika or use any combination of spices you prefer.
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.
Frequently Asked Questions
Here are some of the most frequently asked questions about this healthy fall side dish recipe:
Yes! Acorn squash is full of antioxidants and essential nutrients. Also, because we are making this delicious acorn squash at home, you are in control of exactly what goes into it, meaning there are no artificial preservatives or anything unwanted. When paired with well-balanced foods like lean protein and whole grains or leafy greens, this is a perfectly healthy dish.
There’s no need to peel your acorn squash for this recipe, but if you prefer it skinless, go right ahead. I personally love the taste of the skin, and it becomes incredibly soft and tender after roasting.
This recipe does require your squash to be cut in half and seeded. To cut your squash, start on one side of the stem and cut straight through. Then, cut around the acorn, through the tip, and around the other side. Then, just pull the two sides apart.
While acorn squash is the star of the show, don’t worry too much if you can’t find one! This recipe can easily be made with any kind of winter squash, and the results are just as dreamy. I recommend trying it with butternut squash or delicata squash.
Roasted Acorn Squash
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If microwaved, roast for 15 minutes or until the squash is beginning to caramelize and brown. If you did not microwave, roast for 40-45 minutes until tender and beginning to caramelize. During the last 5-10 minutes of cooking, brush the butter and spices up onto the entire acorn squash. You can also add in some chopped nuts like pecans or walnuts during this step. At the end, if you want to caramelize the top more, broil for an additional 2-3 minutes. You can also add a
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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