Learn the most delicious way to make roasted acorn squash to eat on its own or as the perfect addition to salads, pasta, and more!
Fall squash recipes are versatile, warm, and so cozy. I’ve got some tried and true favorites, like my butternut squash and shittake mushroom lasagna and my beef stew with butternut squash. As much as I love butternut squash, I think acorn squash deserves the same attention.
Roasted acorn squash is my favorite way to eat it because this method coaxes out its natural sugars, resulting in an even sweeter, caramelized flavor. I like adding roasted acorn squash to fall salads and pasta like this one and enjoying it as a side dish, like in this acorn squash with kale pesto.
What’s in Roasted Acorn Squash
Acorn squash is part of the cucurbita family (which includes pumpkin, butternut squash, and zucchini). It’s a sweet and filling veg with a warm, nutty flavor that’s full of antioxidants, rich in beta carotene, vitamin A, folate, and other vitamins and minerals.
The only ingredients you need for roasted acorn squash are ones you already have in your pantry:
- Acorn squash
- Extra-virgin olive oil
- Kosher salt & freshly ground black pepper
How to Make Roasted Acorn Squash
While sometimes I roast my acorn squash in two large halves, I often find myself cutting it into slices for its ripply-edged look. I season it simply, with olive oil, salt, and pepper, then roast it at 400°F for about 30 minutes or until nicely caramelized.
How to Cut an Acorn Squash for Roasting
There are two great options for cutting your acorn squash, but whichever method you choose, the most important thing is having a sharp and sturdy knife to carve it with.
- Sharpen that knife, chef. First thing first, make sure you’ve got a heavy, sharp knife. Stand the squash up and slice off the top and bottom. Then slice it in half down the middle, vertically.
- Scoop out the seeds and innards. Use a sturdy spoon for this (a grapefruit spoon works great if you have one).
- From here, you can go one of two ways. You can either drizzle each half with olive oil, then sprinkle with salt and pepper and roast cut- side down or cut in slices. If roasting the halves, these will take anywhere from 30-50 minutes (depending on the size of your squash).
- To cut into slices, lay each squash halve on the cutting board and cut crosswise, into 1-inch-thick half-moon rings.
Do You Eat the Skin of Acorn Squash?
It depends on the recipe, but roasting acorn squash makes its skin tender and edible. In this dish, the squash slices are on the thinner side, so you won’t get a huge chunk of skin. I prefer leaving the skin on because I like the color and texture it adds, but you can easily remove it after cooking (I find it’s easier to do this after roasting rather than peeling the whole squash beforehand).
5 Ways to Enjoy Roasted Acorn Squash
- Drizzle with browned butter and freshly grated Parmesan
- Add to salad, pastas, and grain bowls
- Purée into soups
- Drizzle with kale pesto
- For a filling, yet vegetarian main, stuff with a mixture of rice, spinach or kale, dried cranberries, and Parmesan, and bake (cut-side up) for an additional 15-20 minutes.
What to Serve With Roasted Acorn Squash
- Juicy Roast Chicken
- Kale Salad with Parmesan and Pine Nuts
- Creamed Spinach
- Herb Butter Rotisserie Turkey
- The Best Mashed Potatoes
- Sautéed Brussel Sprouts with Pancetta
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Roasted Acorn Squash
- 1 2- pound acorn squash
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- Stand the squash up on a cutting board and slice off the top and bottom. Then cut the squash in half, lengthwise, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Slice each squash halve into 1-inch-thick half moons.
- Add the squash rings to a large bowl, along with the olive oil, salt, and pepper. Toss to evenly coat, then turn squash out into an even layer on the sheet pan. Roast for about 30 minutes, or until nice and caramelized.
More Fall Squash Recipes to Try
- Curry Lentil Soup with Butternut Squash and Greens
- Harvest Squash and Ricotta Stuffed Shells
- Miso Roasted Butternut Squash
- Autumn Cobb Salad
- Beef Stew with Butternut Squash
- Vegetable Lasagna with Butternut Squash and Shiitake Mushrooms
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