My roasted acorn squash recipe is sure to warm you up on a cold winter’s night! Roasted in the oven with butter, brown sugar, cinnamon, and a pinch of salt, it’s a yummy side dish option!
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Fall and winter are the perfect seasons to make roasted vegetables! As soon as the temperatures start to drop, I immediately start craving winter squash in particular.
I like to pair acorn squash with brown sugar and cinnamon to really highlight the sweetness. It’s a wonderful side dish that only takes about 5 minutes to prep. You’ll have to have a bit of patience as it roasts (it can take up to 50 minutes) but I promise it’s worth the wait!
My roasted acorn squash recipe is hearty and tasty and adds so much to a fall or winter meal!
How to Make this Roasted Acorn Squash Recipe
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 400 degrees F. Cut each squash in half and remove the seeds using a melon baller or a spoon.
I tend to prefer the melon baller as it can cut into the seeds more easily. Place the squash cut side up on a baking sheet with parchment paper.
STEP TWO: Melt the butter in a microwave-safe bowl, then add the brown sugar and cinnamon. Stir to combine, then brush onto the cut side of the squash until there is no butter mixture remaining.
Don’t stress if a pool of butter forms — it’s supposed to be like that. Add a pinch of salt.
STEP THREE: Roast the acorn squash for 40-50 minutes. You can check for doneness with a fork — the interior should be easy to pierce.
STEP FOUR: Remove the roasted acorn squash from the oven and allow it to cool slightly before eating.
What to Serve with this Roasted Acorn Squash Recipe
Air Fryer Pork Tenderloin
Air Fryer Lamb Chops
Ninja Foodi Whole Chicken
Cast Iron Pork Tenderloin
Mac and Cheese with Cream Cheese
Air Fryer Rice
Air Fryer Green Beans
Instant Pot Scalloped Potatoes and Ham
Cornbread Stuffing
Variations for This Roasted Acorn Squash Recipe
Use butter, honey, or Parmesan cheese instead of brown sugar and cinnamon.
Make it savory instead. I like the idea of combining olive oil, salt, pepper, thyme, garlic, and cayenne pepper instead of the sweet stuff. You can even add a bit of shredded cheese at the end of the cooking time for a cheesy topping!
Add chopped pecans on top before roasting for added flavor and crunch.
Make it a really fall-themed meal by using pumpkin spice and honey instead of cinnamon.
There is an easy trick I love using to keep the acorn squash steady.
Before placing the butter mixture onto the acorn squash, turn the acorn squash sideways on a cutting board. Using a sharp knife, cut just half an inch off the bottom half of the squash.
Be careful not to cut much more than half an inch to avoid cutting a hole into the squash. When you place the acorn squash onto a baking sheet, it will sit flat!
How Long Does it Take to Cook an Acorn Squash?
Like most roasted squash recipes, it takes between 40-50 minutes to roast. Yes, it does require some patience.
I recommend popping it in the oven first and then starting on your main dish. You won’t even notice the time flying by — I’m sure of it!
You can if you want — acorn squash skin is completely edible when roasted. It all comes down to preference. I personally skip the skins and eat the flesh of the squash.
As a note, the seeds are also edible when roasted! Treat them like pumpkin seeds and roast them in your oven or your air fryer.
Do You Need to Peel Squash Before Roasting?
It’s not necessary for my roasted acorn squash recipe, as I typically just end up removing the flesh of the squash from the skin after it’s done roasting.
It really depends on how you plan on eating your squash, but you can be sure that you won’t have to add that extra step when you follow my recipe.
More Squash Recipes
Mac and Cheese Stuffed Acorn Squash
Air Fryer Acorn Squash
Fried Butternut Squash
Air Fryer Squash and Zucchini
Acorn Squash Slices with Maple Syrup
5 Ingredient Squash Casserole
Air Fryer Butternut Squash
Air Fryer Squash
Yield: 4 servings
Roasted Acorn Squash Recipe
A delicious and easy winter side dish that will sweeten up your table.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Ingredients
2 acorn squash
2 tablespoons brown sugar
2 tablespoons butter, melted
1/4 teaspoon cinnamon
small pinch of salt
Instructions
Halve the acorn squashes and remove pulp and seeds.
Mix together the melted butter, brown sugar, and cinnamon.
Place the acorn squash on a baking sheet cut side up.
Baste the butter mixture onto acorn squash (there will be a puddle inside the acorn squash).
Sprinkle a small pinch of salt on top of the acorn squash.
Roast the acorn squash for 40-50 minutes until a fork is able to pierce through it easily.
Remove from the oven, let sit for 2 minutes, then enjoy!
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.
Place 1/2 tablespoon butter and ½ tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40-60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
Good news: you don't need to peel acorn squash. Its hard, grooved skin softens significantly as it cooks, and it's edible, too. If you do want to remove the skin, wait until after you cook it, at which point it will peel right off.
Is it better to roast butternut squash face up or down? I personally prefer to roast my butternut squash with the cut-side-up. In my opinion, roasting it cut-side-up allows for the butternut squash to caramelize, rather than just steam and cook.
You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.
Next time you roast a squash like acorn, butternut or honeynut, try leaving the skins on and give them a nibble. Be sure to scrub the skin well, Joyce recommends, to remove any dirt or debris. The pleasantly chewy texture may just surprise you, plus you can never go wrong with more fiber.
In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.
When deciding which gourd is the best fit for your dish, consider the individual characteristics of each variety. For example, acorn squash is popular for roasting and baking because of its thick rind, while the smooth texture of butternut squash makes it particularly delicious in soups.
You'll know when the squash is done when you can easily insert a fork in the flesh. You want it tender, yet not mushy. If the squash is already cut in half, you can easily test if it is done by sticking a fork in the flesh of the squash. If it's fork-tender, it's done cooking and ready to eat.
Skip eating most hard-skinned squash raw. "Hard skinned squash is difficult to eat raw," Marz says. "They are usually much larger in size, have a harder flesh, and are much more fibrous." Examples of hard-skinned squash that should not be eaten raw include: pumpkins, delicate, butternut, Hubbard, and acorn.
A squash with soft spots and is soft to the touch, is a sign that the squash has gone bad. And if it starts to leak fluid, that's a sure sign that the squash is spoiled. Likewise, if the flesh and seeds of the fruit are mushy and slimy, that's a clear sign that it shouldn't be eaten.
You can quickly soften an acorn squash before cutting it by using a microwave. Using a knife or fork, make a few small incisions in the squash to allow steam to escape. Place the squash in a microwavable bowl and heat on high for three minutes.
What's the Difference Between Baking and Roasting? Roasting uses the same type of all-over, dry heat as baking, but at higher temperatures between 400 and 450° F. Choose the roasting method to get thicker, tougher foods brown and crisp, and the baking method to retain moisture in thinner, more delicate foods.
A baking pan is typically shallow with straight sides and is designed for baking items like cakes, cookies, and casseroles in an oven. A roasting pan, on the other hand, has lower sides and often comes with a roasting rack.
Baking typically requires less cooking time than roasting, making it a quicker option for many recipes, especially baked goods like cakes and cookies. 3. Roasting requires higher temperatures than baking, which can help to create a crispy exterior on the food while cooking it evenly on the inside.
Bake is the word used for making things from dough in an oven, especially bread, cake, pie, and cookies. <We baked a cake for her birthday.> Toast is used to mean to make something warm and crisp (and usually brown or black) by heat - often using a toaster.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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