Roasted Acorn Squash Recipe

4.94 from 90 votes

Roasted acorn squash is a simple, flavorful side dish that's easy enough for weeknight dinners, yet impressive enough to hold a place on your next Thanksgiving table. This recipe roasts the squash with olive oil, salt, pepper, and maple syrup. See the full post for more flavor and topping ideas.

Prep Time5

Cook Time45

Total Time50

Servings: servings

Calories: 148kcal

Chef: Jessica Randhawa

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

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