Learn how to cook acorn squash by roasting it in the oven. I’ll show you how to master the techniques for safely cutting and maximizing the flavor of this vegetable.
Recipe Science
- Skip salting the squash before roasting to avoid excess moisture on the surface. Salt draws water out, leading to steaming instead of browning, reducing those rich roasted flavors.
- Roasting at 400ºF with the cut side down allows direct contact with the hot pan, enhancing the golden brown color and toasted flavor.
- Brushing maple syrup on the squash promotes caramelization, adding a complex, sweet flavor.
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Why It Works
Acorn squash, or Cucurbita pepo var. turbinata is easy to spot in the grocery store. The dark green skin, sometimes with patches of bright orange, has pronounced ridges running down the sides that taper at the bottom. And you guessed it, it resembles an acorn in shape.
Don’t be intimidated to grab one the next time you are at the store. This vegetable has a mild honeyed flavor and a creamy texture that bodes well with savory or sweet seasonings, or better yet, both! For this recipe, I use a simple roasting technique to caramelize the cut sides, and then they get a drizzle of maple syrup to enhance their natural sweetness. This is a delicious and simple side dish, or make stuffed acorn squash for a heartier meal!
Ingredients You’ll Need
- Squash: When buying acorn squash, pick one up and make sure the texture feels hard. It should also feel relatively heavy, which signifies that it’s ripe and still has moisture in its flesh. The skin will be dark green, with occasional orange blemishes.
- Oil: Fruity olive oil is brushed on the cut acorn squash to prevent the flesh from drying out and browning the surface.
- Seasoning: Salt and pepper enhance the squash’s sweet and savory taste. For the best flavor, it’s important to wait to salt the gourd until after cooking to promote browning on the surface of the flesh.
- Herbs: The roasted squash is garnished with chopped parsley.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This roasted acorn squash recipe is easy to customize! Try these tasty options:
- Oil: Try avocado oil, coconut oil, vegetable oil, melted butter, clarified butter, or ghee.
- Seasoning: Add Cajun seasoning, cayenne, or chili powder for a spicy kick. Add cardamom, ginger, nutmeg, allspice, mace, or pumpkin pie spice for a sweeter taste. Add Italian seasoning for a concentrated herb flavor. Grate parmesan cheese on top for a nutty taste.
- Herbs: Garnish with basil, tarragon, dill, chives, thyme, or rosemary.
- Nuts: For crunch, add chopped pecans, peanuts, cashews, almonds, or walnuts.
- Sauce: Serve with brown butter, chimichurri sauce, basil pesto, or green goddess dressing.
How to Roast Acorn Squash
Step 1: Heat the Oven
Position the oven rack in the center and preheat to 400ºF (204ºC). Line a large baking sheet with foil or parchment paper, then grease it with olive oil using a paper towel to spread the oil evenly and set aside. This provides a flat surface for the flesh to have more contact with for better browning.
Step 2: Prepare the Squash
Acorn squash has thick skin and stems, so I like to use a sharp chef’s knife. I find it’s easiest to cut between the ridges, starting from the top near the stem and carefully continuing to cut around it using gentle sawing motions.
Never actually try to cut through the stem! Instead, once you cut through the flesh, use your hands to pull the squash apart so that the stem separates in half.
Step 3: Remove the Seeds
Like most squashes, the core contains edible seeds and stringy bits that must be removed. Use a spoon to scoop out the seeds until clean. The seeds can be washed, dried, and roasted. Check out my article on how to roast pumpkin seeds for complete instructions.
Expert Tip: To roast the seeds, toss them with olive oil and salt and toast them until crunchy. This only takes 10 to 15 minutes, stirring every 5 minutes since acorn squash seeds tend to be smaller than pumpkin seeds. It’s a perfectly healthy, fiber-rich snack!
Step 4: Brush with Oil
Brush the cut sides of the squash with olive oil to prevent sticking during roasting.
Step 5: Roast
Place the halves cut side down on the baking sheet. This direct contact with the hot baking sheet enhances Maillard browning, adding a beautiful color and toasted flavor.
I use this same technique for roasting spaghetti squash. Roast for 30 to 45 minutes or until the flesh is tender. Test by poking the tip of a knife through the skin—there should be little resistance.
Tips for Perfect Execution: I don’t salt the flesh before roasting because I want it to brown and not steam. Salt draws out the water inside the vegetable’s cut cell walls and brings it to the surface. If there is too much moisture on the surface as it cooks, those desirable roasted notes won’t be as intense.
Step 6: Add Maple Syrup (Optional)
After the squash is done cooking, sprinkle some salt and pepper. To take it to the next level, brush some pure maple syrup on the cut sides and roast for a few minutes until caramelized and bubbly. Brown sugar or honey can also be used instead of syrup.
Step 7: To Serve
Sprinkle some cinnamon, cardamom, nutmeg, or ginger for delicious autumn flavors. Or keep it savory with fresh herbs like chopped parsley, thyme, or chives on top, with melted butter or freshly grated parmesan cheese.
Frequently Asked Questions
Peeling a raw acorn squash is challenging due to its ridges and dips. Start by halving the squash with a sharp knife. From there, you can roast it whole or cut it into long wedges or slices along the ridges for easier handling. If slicing, carefully use a small knife to remove the thick skin, then cut into smaller pieces or cubes—perfect for soups or stews. If you prefer larger pieces, roast the squash first; the flesh and skin will separate easily once cooked.
Yes, the skin will become tender after roasting. Another way to enjoy the squash is to cut it into wedges after cutting it in half and roasting smaller portions. You can also eat it whole.
Regarding squash, roasting and baking achieve slightly different results. Roasting happens at higher temperatures, usually above 400°F, while baking typically occurs at 375°F or below. Higher roasting heat encourages deeper browning, bringing out a rich, caramelized flavor and speeding up cooking. On the other hand, baking is gentler, so you won’t get as much browning, making it ideal for softer, less intense flavors.
Not only is it tasty and cute, but it’s also got some impressive nutritional stats! According to the USDA National Nutrient Database, one cup (205g) serving of cubed baked acorn squash delivers just 115 calories, 0.29 grams of fat, 29.89 grams of total carbohydrates, 9 grams of fiber, and 2.30 grams of protein. You’ll also get a good amount of vitamin A, niacin, vitamin C, and minerals like calcium, iron, magnesium, and potassium.
More Squash Recipes
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Roasted Acorn Squash
Ingredients
- 2 acorn squash, about 2 pounds each
- 3 tablespoons olive oil, divided
- kosher salt, for seasoning
- black pepper, for seasoning
- 2 tablespoons maple syrup, optional
- 1 teaspoon chopped parsley
Instructions
- Heat the Oven – Set the oven rack to the center position and preheat to 400ºF (204ºC). Line a large baking sheet with foil and grease it with 1 tablespoon of olive oil. Use a paper towel to spread the oil evenly across the foil. Set aside.
- Prepare the Squash – Wash and thoroughly dry the acorn squash, then place it on a sturdy cutting board. Using a chef’s knife, start cutting lengthwise on one side of the stem, positioning the knife between the ridges. Carefully slice through the skin and flesh, stopping once you reach the hollow center and avoiding the stem. Continue cutting around the squash with small sawing motions until you reach the other side of the stem, leaving the stem uncut. Use your hands to pull the two halves apart.
- Remove the Seeds – Use a large spoon to remove the seeds. If desired, wash, separate, and dry the seeds for roasting later.
- Brush with Oil – Brush the flesh of the acorn squash with 2 tablespoons of olive oil.
- Roast – Place the squash cut side down and evenly spaced on the baking sheet. Roast until a knife can easily pierce into the flesh, about 30 to 45 minutes, depending on the size of the squash. Carefully turn the squash over with tongs and season with salt and pepper.
- Add Maple Syrup (Optional) – Brush the flesh with maple syrup and roast until caramelized, about 5 to 10 minutes.
- To Serve – Season with more salt and pepper if desired, and garnish with parsley.
Notes
- Roasted Acorn Squash Seeds: Wash and dry the seeds. Toss in some olive oil and salt. Place on a sheet pan and roast at 350°F (177ºC) for 10 to 15 minutes, stirring every 5 minutes until crunchy.
- Storing: Store in an airtight refrigerator container for up to 5 days.
- Reheating: Micowave in 30-second increments until warm.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Judy Caywood says
Jessica I have my acorn squash all ready to make right now. I’m looking forward to trying your recipe, as always. xo Judy
Jessica Gavin says
Did you enjoy the acorn squash Judy?
Judy says
I will make this for sure. Thanks for all the beautiful, tasty recipes. Xo
Dave says
Jessica, microwave it for 3-5 minutes. It cuts easily without the danger of slicing yourself.
Jessica Gavin says
Thanks for the tip Dave! I will definitely try microwaving first next time.
Jerry says
I like to put the acorn squash in the microwave to soften it. Cutting it in half and removing seeds is then much easier and safer. It truly is a delicious veggie.
Jessica Gavin says
Interesting Jerry! How long do you microwave the acorn squash for?
masaye says
Jessica , is acorn squash a starch side dish like potatoes or more of a vegetable side dish ? Thank you !
Jessica Gavin says
Its sort of like a sweet potato meets butternut squash in texture. The roasted halves can be scooped out like potatoes, or sliced for more of an intact side dish.
Troy says
You can also stuff it with a meatloaf.
Jessica Gavin says
Do you stuff the raw squash with the meatloaf Troy? What time and temperature do you use? Sounds delicious!