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Learn how to roast acorn squash with this easy and delicious recipe. Roasted with olive oil, salt, and a bit of maple syrup or brown sugar, the result is perfectly buttery and tender squash every time!
This roasted acorn squash recipe is the best way to cook acorn squash. It’s super easy; just cut the squash in half, scoop out the seeds, and bake it slathered in olive oil, maple syrup, and a little salt and pepper. Super simple and absolutely delicious. After roasting, the sweet golden flesh is buttery soft and the skin is tender, caramelized, and yes, safe for eating.
Like roasted butternut squash, it makes the perfect easy side dish for weeknight dinners, yet it’s delicious enough to earn a spot on your next holiday menu.
Table of Contents
How to Cook Acorn Squash
The following is my go-to method for roasting acorn squash. While you can steam, stew, or even microwave it, the best way to cook acorn squash it to roast it. A little time alone in a hot, dry oven highlights its natural sweetness and results in a gorgeous caramelized crust, creamy interior, and tender, edible skin.
Try to purchase squash that have an equal amount of green and orange coloring. Too much orange and it’s probably over-ripe; mostly green and you’ll have an under ripe and flavorless squash. Pick up a few and choose the one that is heavy for it’s size and dull (versus shiny).
To begin, start by preheating your oven to 400°F. While the oven preheats, wash and thoroughly dry your squash, then cut it.
How to Cut Acorn Squash
The “hardest” part of the whole recipe, and it’s not even that hard. The best part, this acorn squash recipe doesn’t require any peeling!
You’ll need a sharp and sturdy chef’s knife.
- Stabilize: Place the squash on a cutting board. Slice approximately ¼ inch off the bottom of the acorn squash. This creates a flat base so it won’t roll around.
- Slice: Stand the squash upright on the flat end and carefully cut down through the middle, from top (stem) to bottom (base). If the stem is tough, slice just to the side of it.
- Scoop: Use a spoon to remove the seeds and stringy bits from each half. Discard or save for roasting.
- Cut into wedges or cubes (optional): Unless I’m stuffing my acorn squash, I’ll usually cut it into wedges or cubes. This creates more surface area for even more delicious caramelization and cuts down on cooking time. For wedges, place each half cut-side down and slice into 1-inch thick segments. For cubes, slice into wedges first, then cut into cubes.
Softening Acorn Squash Before Cutting
Is your squash too hard to cut?
Poke it with a fork (to vent steam), then microwave on high for 2-3 minutes. Allow it to cool slightly before slicing.
How to Roast Acorn Squash
Line a large baking sheet with parchment paper.
Place the squash halves cut-side-up on the prepared baking sheet.
Drizzle each half with a little olive oil or avocado oil, sprinkle with salt and pepper, and drizzle with 1-2 tablespoons maple syrup or brown sugar, if desired (you can also add it after roasting).
Roast uncovered (flesh side down) for approximately 35 minutes, then flip and continue to cook for an additional 15 minutes, or until the tops are nice and golden brown and the squash is soft and cooked through. The exact timing will vary depending on the size of your squash.
When done, remove from the oven and allow time to cool before serving. That’s all there is to it!
Can You Eat The Skin?
Yes, you can absolutely eat the skin of cooked and roasted acorn squash. After roasting, the outer skin will be tender, delicious, and nutritious.
How Long to Roast Acorn Squash (400°F vs. 425°F)
The total time will depend on the size and freshness of your squash.
Roasting at 400°F (200°C) will yield tender, evenly cooked squash with light browning. It is ideal for halved squash or thicker wedges, and is recommended if you’re using sweet glazes like maple syrup or brown sugar to prevent browning.
- Halved (cut lengthwise): Roast at 400°F for 40-50+ minutes
- Sliced or Wedges: Roast at 400°F for 25-35 minutes, flip halfway through cooking
- Cubes: Roast at 400°F for 20-30 minutes, roast in a single layer without crowding
Roasting at 425°F (220°C) is perfect if you want deeper browning and crisper, more caramelized edges. Best for cubed squash or thinner wedges.
- Cubes: Roast at 425°F for 18-25 minutes, roast in a single layer without crowding; stir halfway through cooking
- Halved (cut lengthwise): Roast at 425°F for 35-45+ minutes
- Sliced or Wedges: Roast at 425°F for 20-30 minutes, flip halfway through cooking
Suggested Toppings
The best part about roasted acorn squash is that it’s pretty darn delicious without a bunch of extra stuff. That being said, toppings allow for a variety of different flavor combinations and can even turn this simple side dish into a filling main course.
Some days I’ll top my acorn squash with a little melted butter for richness, maple syrup for sweetness, and a pinch of salt to bring it all together. Other times, I’ll stuff them with flavorful quinoa mixed with cooked apples, baby spinach, fresh sage, and parmesan, as you can see in my stuffed acorn squash recipe.
Here are some other sweet and savory topping ideas:
- Brown sugar + cinnamon + butter: My personal favorite. I like to add some pomegranate seeds for the perfect holiday side dish.
- Brown butter + crispy sage: Simple, classic, and absolutely delicious.
- Parmesan + garlic butter: Sprinkle grated Parmesan and drizzle with garlic-infused butter for a simple, comforting side dish
- Tahini drizzle + za’atar seasoning: A Middle Eastern twist that’s creamy, nutty, and perfectly spiced
- Greek yogurt + granola + dried cranberries: Acorn squash for breakfast? yes please! Drizzle with a little honey for an extra sweet finish.
Frequently Asked Questions
When roasted cut-side down, the inside flesh steams slightly as moisture is trapped between the flesh and the pan. This results in softer flesh and more caramelized edges. In contrast, roasting cut-side up results in slightly firmer, drier flesh that’s best suited for stuffing or filling.
For the best of both worlds, I like to start roasting cut-side down for the first 35 minutes, then flip, and finish roasting cut-side up for the final 15 minutes or so.
Cooked squash will last for 3-5 days in the refrigerator when stored in an airtight container.
Acorn squash can be frozen, but the texture will change considerably after thawing. It’s best to use frozen leftovers for purees or mixed into recipes like this acorn squash soup recipe.
You can add them before or after, it’s entirely up to you. If you add before, it’s best to roast your squash at 400°F (200°C) to prevent the sugars from burning.
Learn How to Cook Other Squash
Have you tried this roasted acorn squash recipe? Tell me about it in the comments below! I always love to hear your thoughts. And tag #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Roasted Acorn Squash Recipe
Ingredients
- 1 acorn squash
- 1 tablespoon olive oil
- 1-2 tablespoon maple syrup or brown sugar, optional
- salt + pepper, to season
Instructions
- Preheat the oven to 400 degrees F and line a large rimmed baking sheet with parchment paper.
- Using a sharp, sturdy chef’s knife, cut the acorn squash in half from stem to tip. If it is a struggle, don’t try to cut the stem in half. Cut around it.
- Use a metal spoon to scoop out the seeds and stringy bits from the inside of the squash until it is smooth.
- Place the squash halves cut-side-up on the prepared baking sheet. Drizzle the squash halves with olive oil, maple syrup (or brown sugar), and sprinkle with salt and pepper, and then use a pastry brush or your fingers to evenly coat the entire surface of the squash (skin and flesh) with oil.
- Roast the squash cut-side down for 35 minutes, then flip them over and continue to roast for an additional 10-15 minutes or until tops are nice and golden brown and the squash flesh is soft and easily pierced with a fork.
- Remove from the oven, add any desired toppings, and serve warm.
Notes
- Can you eat the skin? Yes.
- As written, this recipe is naturally vegan, gluten-free, and vegetarian.
- See the full post for approximate cooking times for roasting acorn squash halves, slices, and cubes at 400F and 425F.
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Doesn’t tell you what to do with the maple syrup
Please see the notes at the bottom of the recipe card for the optional maple syrup:
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To make the squash taste a little sweeter, sprinkle it with brown sugar or drizzle it with maple syrup.
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🙂
Just a small tip to share: I was always frustrated trying to remove the seeds and stringy inside of the acorn squash. Someone recommended using a melon baller. It works better than anything else I have tried.
Brusһ ttop of the foil witһ further virgin olive oil.