When it comes to cozy fall side dishes, few recipes capture the essence of the season quite like roasted acorn squash.
Its naturally sweet, nutty flavor and golden caramelized edges make it the perfect complement to any autumn meal.
Whether you’re serving it alongside a holiday roast or as a simple vegetarian dish, this roasted acorn squash recipe is as easy as it is delicious.
Why You’ll Love This Recipe
Roasting acorn squash brings out its natural sweetness while creating a tender interior and slightly crisp exterior.
It’s also a healthy, nutrient-dense option—packed with vitamins A and C, fiber, and antioxidants.
Plus, it requires minimal ingredients and effort, making it a go-to dish for weeknights or festive gatherings.
Ingredients
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2 medium acorn squash
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2 tablespoons olive oil or melted butter
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2 tablespoons maple syrup or honey (optional for extra sweetness)
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Salt and black pepper to taste
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½ teaspoon ground cinnamon (optional)
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Fresh herbs like thyme or rosemary for garnish (optional)
Instructions
Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Prepare the squash: Cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon.
Slice or leave halves: You can roast the halves as they are, or cut them into 1-inch thick wedges for faster cooking and more caramelized edges.
Season: Brush the squash pieces with olive oil or melted butter. Drizzle with maple syrup (if using), then sprinkle with salt, pepper, and a pinch of cinnamon.
Roast: Arrange the squash cut side down on the baking sheet. Roast for 25–35 minutes, or until the flesh is tender and golden brown. Flip halfway through if you want both sides slightly crisp.
Serve: Transfer to a serving platter, drizzle with extra maple syrup if desired, and sprinkle with fresh herbs for a pop of flavor and color.
Tips for Perfect Roasted Acorn Squash
Choose a ripe squash: Look for one that feels heavy for its size with a firm, dark green skin.
Add savory flair: Swap maple syrup for a touch of garlic powder, paprika, or Parmesan for a savory twist.
Make it ahead: Roast the squash earlier in the day and reheat in the oven before serving—it keeps its flavor beautifully.
Serving Suggestions
Roasted acorn squash pairs well with hearty mains like roast chicken, turkey, or grilled salmon.
It’s also lovely tossed into salads or grain bowls for a touch of fall sweetness.
For a festive presentation, serve the roasted halves filled with wild rice, quinoa, or sautéed vegetables.
Roasted acorn squash Recipe
Ingredients
Method
- Preheat oven: Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut squash: Slice each acorn squash in half lengthwise and remove the seeds and stringy pulp.
- Slice or keep halves: You can roast them as halves or cut into 1-inch wedges for quicker cooking.
- Season: Brush with olive oil or butter, drizzle with maple syrup, and sprinkle with salt, pepper, and cinnamon if desired.
- Roast: Place cut side down on the baking sheet. Roast for 25–35 minutes, flipping halfway through, until tender and caramelized.
- Serve: Garnish with fresh herbs and an optional drizzle of maple syrup before serving.
Notes
- For a savory version, skip the maple syrup and season with garlic powder or paprika.
- Roast extra squash and use leftovers in salads, soups, or grain bowls.
- Choose firm, heavy acorn squash with dark green skin for best flavor.
This Roasted Acorn Squash Recipe is a simple yet elegant way to enjoy one of fall’s most flavorful vegetables.
With its caramelized edges, creamy texture, and warm autumn aroma, it’s sure to become a seasonal favorite.
Whether you dress it up with herbs and spices or keep it classic with a drizzle of maple syrup, roasted acorn squash is comfort food at its finest.
