This easy Roasted Acorn Squash recipe is a flavorful, colorful, and nutritious side that goes with everything! You’ll love how easy it is to make this attractive veggie option.
Table of Contents
Perfect Roasted Squash Slices
Do you love winter squash? I do too! ✋ Butternut squash is great, especially in soup, casseroles, and other dishes with character. But, I also like simple roasted squash, and smaller squashes like delicata and acorn are perfect for that. This basic method for prepping and roasting acorn squash is a great example!
Acorn squash is not only a savory favorite, it’s a gorgeous and easy side dish! With its dark green rind and pale yellow-gold flesh, acorn squash is a vibrant addition to any meal, especially when cut into scalloped slices and sprinkled with seasonings.
What Does Roasted Acorn Squash Taste Like?
Like butternut, delicata, and other winter squash, acorn squash has a wholesome, mildly sweet taste that goes really well with all kinds of flavors, from garlic to maple syrup.
Can You Eat the Skin of Acorn Squash?
It depends on who you ask! Acorn squash rind tends to be harder and less appetizing than delicata, and is not usually eaten. However, some acorn squash enthusiasts do eat the rind if it is cut small. It’s up to you! I, personally, do not like the rind.
This easy, basic recipe is essentially just acorn squash, butter, and seasonings! You’ll love how simple it is to pull together roasted acorn squash on the fly.
- Squash: Cut one squash in half lengthwise, and scoop out the seeds.
- Butter: Melt the butter, or substitute your favorite oil.
- Oregano and Thyme: Dried oregano and thyme are perfect with the natural sweetness of squash.
- Garlic Powder: Garlic powder is an easy way to add intensity of flavor to this dish.
- Paprika: Made from dried ground peppers, paprika is earthy and mild (not spicy!) and lends a beautiful color to the squash as it roasts.
- Salt and Pepper: To taste.
- Fresh Parsley: Chopped fresh parsley is an appetizing optional garnish.
How to Make Roasted Acorn Squash the Easy Way
Once you try this wholesome recipe, you’ll make it again and again! It’s also super easy to double if you need to make more servings.
- Preheat the Oven and Cut the Squash. Before you start, make sure to preheat the oven to 400°F. Next, cut the acorn squash in half, lengthwise, stem end to pointed end. (For the easiest way to cut through squash rind see the “Tips” section below.) Then slice each squash half into ½ inch-thick slices.
- Season the Squash. Arrange the squash slices on a baking sheet. Make the seasoned butter mixture by melting the butter and stirring in the herbs, garlic powder, paprika, salt, and pepper. Brush the squash slices with the butter mixture.
- Roast. Roast the seasoned squash for 20 minutes or so, until the squash is tender.
- Enjoy! Remove the baking sheet from the oven, and garnish the squash with parsley before serving warm.
Tips and Variations
So, that’s it! Perfect roasted acorn squash, pretty enough for a holiday menu, but easy enough to make any time. Want to know more? Check out these easy tips!
- Cutting Made Easy: A really simple way to soften the squash rind for cutting is to microwave it for a couple of minutes. Poke some holes in the rind, and then microwave for two to three minutes. Lift it out of the microwave with oven mitts, and carefully continue to cut the squash with a sharp knife.
- Tweak the Seasonings: Feel free to play with the seasoning blend. Italian seasoning is delicious, or you could go with cracked black pepper with a hint of rosemary. Use what you love!
- Make It Sweet: Add a bit of maple or brown sugar for a sweet twist! ❤️
- Cut It Your Way: Half an acorn squash makes a perfect serving size for one, so feel free to cut the squash in halves rather than slices for easy prep. (The halves may need to bake longer than slices.)
What Does Acorn Squash Pair Well With?
You can serve these with anything, from a green salad to a fried egg to a full Christmas dinner. Here are some of my favorite ideas for a holiday feast!
- Ham: A traditional favorite, you can’t miss with glazed ham. And it’s so easy to make, especially this Slow Cooker Honey Mustard Glazed Ham!
- Mashed Cauliflower: Is there anything cauliflower can’t do? This low-carb champ is a delicious alternative to potatoes when you make Instant Pot Mashed Cauliflower with Garlic and Chives. Yum!
- Dinner Rolls: A family favorite, these Orange Glazed Dinner Rolls are lightly sweet, soft, and perfect for the holiday season.
Storing and Reheating Leftovers
- To refrigerate leftovers, place in airtight food storage containers or zip-top bags. Acorn squash will stay good in the refrigerator for up to four days.
- To freeze, remove the squash from the rind using a sharp knife. Discard the rind and freeze the squash in freezer bags, pressing out as much air as possible before sealing. It will keep for several months. Thaw in the refrigerator before reheating.
- To reheat, bake at 400°F until heated through. You can also microwave leftovers for a minute or so at a time, until hot.
Roasted Acorn Squash
- 1 large acorn squash, cut in half lengthwise, and seeded.
- 3 tablespoons butter, melted
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt and fresh ground black pepper, to taste
- Chopped fresh parsley, for garnish
- Preheat the oven to 400°F.
- Cut the acorn squash in half, lengthwise, and take out the seeds.
- Slice each acorn squash half into ½-inch thick slices.
- Transfer the squash slices to a parchment lined baking sheet.
- Melt the butter.
- Add the oregano, thyme, garlic powder, paprika, salt, and pepper to the butter, and stir well to combine.
- Brush the squash slices with the butter mixture.
- Roast in the preheated oven for 20 to 25 minutes, or until the squash is tender and cooked through.
- Remove from oven. Taste for salt and pepper; adjust accordingly.
- Garnish with parsley and serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
12 comments on “Roasted Acorn Squash”
Used cooking spray instead of butter to cut the calories- Also air fried for 15 min PERFECT! Glad this isn’t another sweet recipe! I like sweet! Just not all the time
Loved this roasted option. We really don’t care for the sugary version and this was so much better. I was raised eating squash, husband not, so if he liked it, that says something!
That’s great! I’m very happy everyone enjoyed it! Thank YOU! 🙂
A great alternative to the brown sugar/maple recipes for acorn squash. Just harvested a ton of white acorns and the sweet version doesn’t always go with the rest of the menu. It reminded us of plantain almost. So simple, thank you!
I’m very glad you enjoyed it! Thank YOU! 🙂
We really enjoyed this! It was easy to eat……once cooked the shell/outside just peeled off. Kids liked it because they picked it up and ate it like watermelon. LOL. It’s easy to make and I thought looked very pretty with the scalloped edges.
I’m very glad you and your family enjoyed it! Thank YOU! 🙂
I prepared this and it is absolutely delicious no gasses feeling like what your get from potatoes, but a delicious meal with bake chicken or roasted chicken chicken, with a nice green salad.
Super quick, easy, and flavorful way to prepare acorn squash. Made this last night as a side dish and my husband was licking the seasoning off the pan, he enjoyed it so much! Will definitely be making this again!
That’s great to hear! I’m very glad you and your husband enjoyed it! Thank YOU! 🙂
don’t make this!! it ruined the yummy yummy flavor of the squash and took away its sweetness. instead of adding savory ingredients, add sweeter ones like syrup or sugar. this was my first time eating squash so i didn’t know what to expect and after taking the first bite i thought i didn’t like squash, but after wiping the seasoning off it tasted much better
My husband always says “Each to their own said the man as he kissed the cow!” Meaning captain obvious says from the ingredient list this is a SAVORY recipe- I’ve ate a ton of squash and sweet recipes are a dime a dozen! Squash is one of those vegetables that can go both ways! Its October so nows a good time to try some different ones since you said that was your first time eating it! Btw I love sweet! Husband prefers savory so he loved this!! Learning to compromise has kept me married 30 years. A+ SAVORY RECIPE! I used cooking spray instead of butter and cut the fat and calories