Go Back Email Link
–+ servings
Roasted acorn squash on a serving plate.

Roasted Acorn Squash Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
This roasted acorn squash is sweet, tender, and full of caramelized flavor. Cutting the squash into rounds helps it brown beautifully, and while a bit of salt and pepper are all it needs, my spice blends make it even more delicious. It’s simple to make, incredibly versatile, and a staple side dish all season long.

Ingredients

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

Instructions 

  • Preheat your oven to 425 Fahrenheit. Cut the squash into round and scoop out the seeds. If you'd like, cut the rounds in half to make half circles.
    Sliced roasted acorn squash on a marble surface, with seeds visible in the center and a spoon scooping seeds from one slice.
  • 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
    A glass bowl filled with sliced and seasoned roasted acorn squash rings sits on a light-colored surface.
  • 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. 
    Roasted acorn squash pieces, sliced and caramelized at the edges, are arranged beautifully on parchment paper.

Notes

Can you eat the acorn squash skin?
Acorn squash skin is edible, but sometimes it's better than others. Often, the skin softens when it's cooked and can be eaten easily. Other times, it stays fairly firm and is not nice to eat.
We always leave the skin on, as it's difficult to peel before cooking the squash. Then we taste-test it at the table and decide whether we're eating it.
Serving: 1 serving = ¼ of the recipe, Calories: 148kcal, Carbohydrates: 22g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 297mg, Potassium: 748mg, Fiber: 3g, Vitamin A: 791IU, Vitamin C: 24mg, Calcium: 71mg, Iron: 2mg