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Roasted Acorn Squash

Updated October 10, 2025 / By Holly Erickson

My roasted acorn squash recipe is simple, cozy winter fare at its finest. Brushed with a sweet-smoky spiced butter, it’s a healthy and indulgent side dish all at once!

Roasted acorn squash halves seasoned with butter, brown sugar, salt, chili powder, and cumin, baked to golden perfection.

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. 

Roasted acorn squash halves seasoned with butter, brown sugar, salt, chili powder, and cumin, baked to golden perfection

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

quartered acorn squash on a baking sheet next to cumin, chili powder, salt, melted butter and brown sugar

How to Cut Acorn Squash

  1. Start with a sharp chef’s knifeSharp knives are actually safer than dull knives. 
  2. Stabilize your cutting boardYou 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. 
  3. 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. 
  4. 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!
melted butter with chili powder, brown sugar, cumin and salt in a glass bowl to baste on acorn squash
acorn squash quarters on a baking sheet brushed with melted butter, brown sugar, chili powder, cumin and salt, ready to roast

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
raw quartered acorn squash on a baking sheet skin side up basted with melted butter, brown sugar and spices ready to be baked
Roasted acorn squash halves seasoned with butter, brown sugar, salt, chili powder, and cumin, baked to golden perfection.

How to Roast Acorn Squash in 5 Steps

  1. 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.
  2. Make my favorite sweet-smoky butter. OR use regular butter for a simpler roasted acorn squash. 
  3. Brush the squash with butter. 
  4. 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. 
  5. 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. 
Roasted acorn squash halves seasoned with butter, brown sugar, salt, chili powder, and cumin, baked to golden perfection.

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. 
roasted acorn squash on a platter, the perfect cozy fall side dish

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. 

roasted acorn squash on a platter, the perfect cozy fall side dish

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Roasted acorn squash halves seasoned with butter, brown sugar, salt, chili powder, and cumin, baked to golden perfection.

Roasted Acorn Squash Recipe

  • Serves:  8
  • Prep Time:  10 min
  • Cook Time:  50 min
  • Calories:  202

Description

This Roasted Acorn Squash is a Thanksgiving showstopper! Sweet & savory with chili powder, cumin and brown sugar, it's caramelized to perfection. Easy gluten-free side dish ready in an hour. Perfect for fall!

Print Recipe

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    Ingredients

    • 4 small acorn squash, halved, seeded, quartered
    • ½ cup salted butter, melted
    • 1 tablespoon chili powder
    • 2 teaspoons cumin
    • 1 teaspoon kosher salt
    • 2 tablespoons brown sugar

    Method

    1. Preheat the oven to 400°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.

      quartered acorn squash on a baking sheet next to cumin, chili powder, salt, melted butter and brown sugar
    2. In a small bowl, combine the butter, chili powder, cumin, salt, and brown sugar. Brush the cut sides of the squash with the butter mixture. Reserve any remaining butter in the bowl. Place the squash wedges, with one flesh side down, on the prepared sheet. Roast for 20 minutes. Remove the sheet pan from the oven. Tip the squash so that the other side of the flesh is touching the sheet pan and roast for 15 minutes more. 

      Roasted acorn squash halves seasoned with butter, brown sugar, salt, chili powder, and cumin, baked to golden perfection.
    3. Remove from the sheet from the oven and flip the squash skin side down. Spoon reserved butter mixture over it. Return squash to the oven, and continue baking until tender, browned and caramelized, 15 minutes.

      roasted acorn squash on a platter, the perfect cozy fall side dish

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 202
    • Protein 2 g
    • Carbohydrates 26 g
    • Total Fat 11 g
    • Dietary Fiber 4 g
    • Cholesterol 30 mg
    • Sodium 274 mg
    • Total Sugars 3 g

    Roasted Acorn Squash

    Questions & Reviews

    Rated 5 stars by 5 readers

    or
    • Dave

      Seems tasty but following the instructions keeps creating a situation that sets off our fire alarms..

      Used wax paper, buttered before putting in, and 400 degrees. Does this make a ton of smoke for anyone else?

      We haven't had that experience Dave, have you tried parchment paper? That is what we use.

    • Aimee

      Yummy!!!!
      Squash is so good and this year as a side dish at Thanksgiving this will be the star dish!
      I love how the Acorn Squash is cut in large pieces verses sliced and the simplicity of cooking.
      The Spice Butter looks great in a jar packaged with a small knife for a lovely gift and pennies on the dollar and oh so decadent.
      Thank you for a great recipe!
      Aimee Rabich Pajic

      Thank you so much! Enjoy!

    • Janet

      You answered my question “ CAn acorn squash be roasted day in advance and reheated when you want to serve” by telling me it tastes best when eaten immediately. I do know that and agree, but can you roast it in advance, then fill it either with veggies or butter and sugar when you want to reheat it and serve?

      Sure! It's not unsafe! We just feel that in this case the flavor and texture don't hold up very well to a make-ahead approach.

    • Janet

      Can you roast the squash a day or two before you plan on serving it?

      This recipe is really best enjoyed right away!

    • Lewis

      I have plenty of the butter mixture left over. What else could I use it for ? Thanks

      I would personally use it to drizzle over more vegetables or potatoes before roasting.

    • Kat

      5-star rating

      This recipe is so stinkin good, I want to shout it from the rooftops! Ive made it thrice this week and each time Ive eaten until I felt almost sick. Its turning into an addiction at this point, as I have another in the oven as I type. I never considered eating the skin before now but WOW. Just all of it is so perfect!

      I have been using avocado oil spray for ease of prep since I have toddlers and like to take shortcuts Im willing to bet butter would be next level, so maybe next year Ill try that! lol!

      Thank you so much for this recipe. I will be sharing with everyone I come across.

      Thanks kat! So happy to hear you love it so much!

    • Erin

      5-star rating

      Made this last night using carnival squash. Farm around the corner gave me so many. I love your insight re: how to cut acorn. I normally shy away cause so dang tough! And flavor not worth the effort. I usually use for fall decor lol. But after reading your recipe, decided to try my hand. I didnt break a sweat! LOL! With the exception of having to turn to roast, quick and easy and very tasty. I reheated leftovers in the microwave and just as good. The plus using carnival, is you can eat the skin.
      Id definitely use the glaze for sweet potatoes 🍠 and other vegetables.
      Thanks!

      Thanks Erin, so glad you loved it!

    • Emily

      5-star rating

      Delicious and simple! Make sure you use a microwave-safe bowl as the butter mixture solidified at room temp and needed to be reheated for the final step. Will definitely make again. One squash was more than enough for me and my partner, plus leftovers for lunch.

      Thanks Emily, so glad you loved it!

    • Shannon

      5-star rating

      We LOVED this recipe so much when I tried it just a couple weeks ago, I'm making again for Thanksgiving. Really enjoy the sweet and savory mix.

      Yay!

    • Emarie

      5-star rating

      I served this with your wild mushroom risotto and ohhhh ma gah. Hello FALL! :D

      So glad you like it! Nothing like a satisfying fall meal!