The first roasted acorn squash recipe I fell in love with was much fussier than this one! It was this maple roasted squash salad, which is fun and festive, and I make it every November. Simple roasted acorn squash, though, is the kind of simple, cozy food that I crave all autumn. It’s budget-friendly and healthy enough to have every week, but it’s so beloved you can safely serve it to big holiday crowds.
Nutty, earthy acorn squash is loaded with good-for-you nutrients, it keeps for ages in the fridge (well, at least 3 months) and even kids like it because you can serve it topped with brown sugar and butter. Serve it up with everything from roast chicken to pork tenderloin to Thanksgiving turkey.
How to Cut Acorn Squash
- Start with a sharp chef’s knife. Sharp knives are actually safer than dull knives.
- Stabilize your cutting board. You don’t want to deal with any slippage when cutting an acorn squash, so if your cutting board has a tendency to slip out from under you as you slice unwieldy things, slip a damp towel underneath your cutting board so that it cannot slip.
- Cut the stem end of the acorn squash off to give you a flat, stable base. Then, stand the acorn squash up on the cut end and slice it right down the middle. Once you’ve cut the squash in half, cut each half in half again so that you have quarters.
- Scoop the seeds! Grab a spoon and scoop out the seedy gunk that is inside the squash, just like you would with a Halloween pumpkin. And you’re done! Acorn squash: prepped!
Ingredient Spotlight: Acorn Squash
- Acorn squash (and all varieties of squash) are actually BERRIES. Yep—they’re not just fruit, they’re a specific kind of berry called (scientifically) a “pepo”.
- The word “squash” comes from a native American word, “askutasquash,” which means “eaten raw”. Although I tend to prefer it roasted, many squash varieties are delicious when eaten raw. Try removing the skin and seeds and peeling the squash into thin ribbons to use the same way you’d use zoodles.
- You can eat the skin of roasted acorn squash if you want to! It won’t be as tender and soft as the insides, but it is full of nutrients and should be tender enough to eat.
- Acorn squash is less sweet and more rich and nutty than other varieties (compared to spaghetti squash or roasted honey nut squash, for example), and we just love to pair its rich, nutty flavor with savory spices like chili powder and cumin. For a richer riff, try squash gratin.
How to Roast Acorn Squash in 5 Steps
- Split the squash! The hardest part of this whole recipe, and it’s not even that bad. See above for more tips about how to cut squash.
- Make my favorite sweet-smoky butter. OR use regular butter for a simpler roasted acorn squash.
- Brush the squash with butter.
- Roast! I roast acorn squash on a regular old sheet pan lined with parchment paper at 400°F, for about 45 minutes. NOTE: Parchment paper makes for super easy clean up.
- Check for doneness by poking the yellow part of the squash with a fork. You want the fork to slide easily into the flesh of the steamy, roasted acorn squash. If you feel resistance, give the squash a few more minutes in the oven.
More Topping Ideas
- Salted butter and a little black pepper are classic and delicious!
- I grew up eating it topped with butter and brown sugar (GREAT way to get kids to eat their veggies!)
- A drizzle of tahini sauce would be rich and delicious for a vegan version.
- Any of these compound butters would be delicious on top of roasted acorn squash.
- Maple syrup, salted butter, and cinnamon is another topping combo that’s a hit with the kids.
- Make the hot honey from this chicken recipe, and drizzle it all over the roasted squash.
- Freshly grated Parmesan and fresh herbs for a savory version.
How To Store
Roasted squash tastes best when it’s warm from the oven, but leftovers keep well. Store any leftover roasted squash in an airtight container in the fridge for up to 4 days. If you want to freeze it, let it cool completely, then freeze for up to 6 months.
More Squash Recipes To Try
Hit Us Up!
For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!
