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Roasted acorn squash Recipe

This Roasted Acorn Squash Recipe is a cozy and nutritious fall side dish. With caramelized edges, tender flesh, and a touch of sweetness, it pairs beautifully with roast chicken, turkey, or salmon.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 medium acorn squash
  • 2 tablespoons olive oil or melted butter
  • 2 tablespoons maple syrup or honey optional
  • Salt and black pepper to taste
  • ½ teaspoon ground cinnamon optional
  • Fresh herbs like thyme or rosemary for garnish optional

Method
 

  1. Preheat oven: Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut squash: Slice each acorn squash in half lengthwise and remove the seeds and stringy pulp.
  3. Slice or keep halves: You can roast them as halves or cut into 1-inch wedges for quicker cooking.
  4. Season: Brush with olive oil or butter, drizzle with maple syrup, and sprinkle with salt, pepper, and cinnamon if desired.
  5. Roast: Place cut side down on the baking sheet. Roast for 25–35 minutes, flipping halfway through, until tender and caramelized.
  6. 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.