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Roasted acorn squash is a popular fall side dish. It's very easy to make and you can add variety by using one of our favorite spice blends.
Roasted acorn squash
This easy to make side dish is perfect for fall.
Acorn squash is naturally sweet, and roasting it intensifies the flavor. By cutting the squash into rounds or half-circles, there is more surface area which browns and becomes extra sweet.
The sweet acorn squash needs little more than some salt and pepper to make it delicious. But it's also very versatile and easily spiced in different ways to keep it fresh each time you make it. We have several seasoning suggestions in the recipe!
How to bake acorn squash
Roasted acorn squash is a very easy recipe. You don't need to peel acorn squash and they are easier to cut than other varieties of winter squash.
- Cut the acorn squash. See the picture below for more detail.
- Toss the slices in oil, salt, and pepper. Feel free to add other spices to flavor the squash. See the recipe for a few ideas.
- Bake the squash at 425 degrees for 30-35 minutes, or until it is tender and starting to brown in spots.
That's it! You've just made yourself some baked acorn squash!
How long to bake acorn squash
The exact amount of time it takes to bake acorn squash depends on how thick you slice it.
1″ thick slices will take 30-35 minutes to bake at 425 degrees Fahrenheit.
How to cut acorn squash
- Flower-shaped rounds – Cut the end off of the squash then slice into 1″ thick pieces. Then use a spoon to scoop out the seeds.
- Fluted half-circles – Cut both ends off the acorn squash then cut it in half lengthwise. Remove the seeds with a spoon then place the cut side down on your cutting board. Now slice the squash into 1″ thick pieces.
Can you eat acorn squash skin
Acorn squash skin is edible, but sometimes it's better than others. Often the skin will soften when it's cooked and can easily be eaten. Other times, it stays fairly firm and is not nice to eat.
We always leave the skin on as it's difficult to peel prior to cooking the squash. Then we taste test it at the table and decide if we're eating it or not.
What to serve with roasted acorn squash
This beautiful fall side dish goes well with so many mains. Choose a protein and make a simple green salad to pair with this roasted squash. Here are a few of our favorites:
- Juicy Baked Pork Chops
- Perfect Baked Chicken Breast
- Garlic Ginger Chicken
- Roasted Parmesan Crusted Chicken
- Crispy Garlic Butter Chicken and Brussels Sprouts
Popular fall side dishes
- Mashed Potatoes with Cream Cheese
- Quick Garlic Roasted Carrots
- Herb and Garlic Butter Smashed Sweet Potatoes
- Maple Roasted Butternut Squash
- Roasted Kabocha Squash
- 2 acorn squash (sliced and seeds removed)
- 2 tablespoons olive oil
- ½ teaspoon EACH: salt and pepper
Optional Spice Blends
- Curry – 1 teaspoon curry powder + ¼ teaspoon cayenne
- Italian – 1 teaspoon Italian seasoning + ½ teaspoon garlic powder
- Smoky – 1 teaspoon smoked paprika + ½ teaspoon oregano
- Candied – 2 tablespoons honey + 1 teaspoon cinnamon
- Preheat your oven to 425 Fahrenheit.
- Place the squash slices into a large bowl and drizzle with the oil. Add the salt and pepper, and, if using, one of the optional spice blends and mix well.2 acorn squash, 2 tablespoons olive oil, ½ teaspoon EACH: salt and pepper, Curry – 1 teaspoon curry powder + ¼ teaspoon cayenne, Italian – 1 teaspoon Italian seasoning + ½ teaspoon garlic powder, Smoky – 1 teaspoon smoked paprika + ½ teaspoon oregano, Candied – 2 tablespoons honey + 1 teaspoon cinnamon
- Lay the acorn squash on a baking sheet in a single layer, using two baking sheets, if needed. Bake the squash for 25-30 minutes, or until they are fork-tender.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.