Learn the most delicious way to roast acorn squash to eat on its own or as the perfect addition to salads, pasta, and more!
Cooking Acorn Squash in the Oven Coaxes Out Its Natural Sugars
Fall squash recipes are versatile, warm, and so cozy.
I’ve got some tried and true favorites, like my butternut squash lasagna and my beef stew with butternut squash. As much as I love butternut squash, I think acorn squash deserves the same attention.
Roasting acorn squash slices in the oven 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 it to fall salads and pastas like this one and enjoying it as a side dish, like in this acorn squash with kale pesto.
Enjoy!
Here’s What You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Acorn squash — Part of the cucurbita family (which includes pumpkin, butternut squash, and zucchini). It’s a sweet and filling veg with a warm, nutty flavor.
- Extra-virgin olive oil — When roasting in-season vegetables like this, you don’t want to load them down with heavy oils and lots of seasonings. Choose a quality olive oil so the flavor of the acorn squash can really shine.
- Kosher salt + black pepper — Freshly ground spices taste the best, so consider this your sign to finally invest in that pepper mill you’ve been eyeing.
Do You Eat the Skin of an 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).
How to Slice and Roast Acorn Squash
- Sharpen that knife, chef. First thing’s 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).
- Slice and roast. 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. (To cut into slices, lay each squash halve on the cutting board and cut crosswise, into 1-inch-thick half-moon rings.)
Would you rather roast your acorn squash in two large halves? If so, they’ll take anywhere from 30-50 minutes at 400ºF (depending on the size of your squash).
Ways to Enjoy Your Roasted Acorn Squash
Acorn squash is a versatile fall and winter veg that’s great on its own or tossed into soups, salads, pastas, and grain bowls.
- Drizzle with browned butter and freshly grated Parmesan
- Drizzle with kale pesto
- Turn it into this acorn squash pasta
- Make sausage stuffed acorn squash
- Chop it finely and add to this kale and wild rice salad instead of butternut squash
- Add it to your favorite chicken and rice bowls
- Toss it into a fall cobb salad
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.
How to Roast Acorn Squash Slices
Ingredients
- 2 pound acorn squash
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
- De-seed and slice the squash. 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.
- Roast until caramelized. 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.
Notes
Nutrition
What to Serve With Roasted Acorn Squash
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