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This post will show you how to roast acorn squash so it comes out perfectly every single time. It is so easy to do and roasted acorn squash makes a great healthy side dish or addition to any meal that is flavorful, delicious, and healthy!
It is almost fall and squash season is upon us. This is definitely my absolute favorite time of year for delicious comforting recipes that everyone will love. So in this post, I will show you how to roast acorn squash.
It is an amazing fall recipe that you can use over and over again.
You will see how easy and simple it is and all the wonderful ways you can use roasted acorn squash. Like with this Vegetarian stuffed acorn squash that is a reader favorite!
Why you will love this acorn squash recipe!
- It is so easy and crazy good!
- Step-by-step instructions for how to roast acorn squash perfectly every time!
- Inexpensive and simple
- Healthy and flavorful
- Great for meal prep!
How to pick a good acorn squash
Here are a few important things to look for when selecting a ripe acorn squash.
- Make sure that it is firm with no soft spots.
- Dark green in color with some bright orange color as well.
- Heavy and medium in size.
- Dull and smooth skin that is not shiny
Ingredients you will need
- Acorn squash – medium in size
- Olive oil – you can also use avocado oil
- Kosher salt – for some flavor
Do I need to peel the squash before I cook it?
You do not need to peel acorn squash before you cook it in this recipe. The skin is actually very delicious and healthy so there is no need to peel it.
How do you cut acorn squash?
To cut an acorn squash you want to first make sure that you have a sharp kitchen knife. Grab the stem and stand the acorn squash upright. Cut straight down the middle in between one of the indentations of the squash from the stem down to the pointed bottom of the squash. This should then give you two equal halves of the squash.
How to roast acorn squash
- Prepare the squash – cut the squash in half then season it with olive oil salt and pepper. See above for a more detailed description of how to cut the acorn squash.
- Season and roast – place the seasoned squash onto a lined baking sheet, cut side down, and roast it in the oven at 375-400 degrees F (depending on your oven) for 30-35 minutes, per the recipe card below.
- Serve – once the squash is done cooking, remove it from the oven and top it with butter, a pinch of cinnamon, or your favorite toppings.
Expert tip: Place the squash cut side down on the baking sheet so it gets nice and caramelized when it cooks. It is so flavorful and delicious!
Recipe Tips
- Make sure to select a ripe acorn squash. See tips for picking the best squash above in this post.
- Select squash that is the same size so they cook at the same time.
- Cut the squash into even-size halves so they cook evenly.
- Season the squash before roasting it for the best flavor.
It’s so easy to roast acorn squash and it is so good and good for you. You can fill it with anything like sausage and veggies or rice and veggies and make it a complete meal all on its own.
Ways to use roasted acorn squash
- Serve it as a delicious side dish with some chicken thighs or pork tenderloin.
- One of the best ways to enjoy roast acorn squash is to stuff it with your favorite veggies and meat or even some chili.
- Enjoy it as a healthy snack topped with some almond butter, cinnamon, and honey or maple syrup.
Can you freeze acorn squash?
Actually, you can freeze acorn squash after it is cooked. Once you roast the acorn squash, let it cool completely then transfer it to a freezer-friendly bag and store it in the freezer for up to 6 months. When you are ready to use it, defrost it overnight in the refrigerator and reheat it in the oven at 350 degrees for 10-15 minutes.
Learning how to roast acorn squash can be a very valuable skill since you can apply the same method for cooking almost any type of squash, which is great!
More delicious squash recipes to try!
- Simple Roasted Butternut Squash Soup
- Air Fryer Butternut Squash
- The Best Mashed Butternut Squash
- Air Fryer Spaghetti Squash
- Sausage and Apple Stuffed Butternut Squash
Did you try this recipe for how to roast acorn squash? If you did then please leave a rating and comment below. I would love to hear how it turned out!
Print
How To Roast Acorn Squash – Simple and Easy
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This post will show you how to roast acorn squash so it comes out perfectly every single time. It is so easy to do and roasted acorn squash makes a great healthy side dish or addition to any meal that is delicious and flavorful.
Instructions
- Preheat the oven to 375 -400 degrees F (depending on your oven) and line a baking sheet with parchment paper and set it aside.
- Prepare the squash – Stand the acorn squash upright and use a sharp kitchen knife to cut it down the center into two even halves. Then use a spoon to scoop out the seeds. You can discard the seeds or roast them later.
- Season – brush each half of the squash with olive oil and sprinkle each with some salt for extra flavor.
- Cook – place the cut, seasoned squash, cut side down on the prepared baking sheet and roast it in the preheated oven for 30-35 minutes. Until a fork or knife can easily be inserted in the center of one of the acorn squash.
- Serve – Let the squash cool for a couple of minutes then top it with some butter and cinnamon or any toppings you prefer.
Notes
- Make sure to choose a ripe acorn squash that is dark green with some orange, dull and not shiny, and firm with no soft spots.
- Slice the squash into equal halves for more even cooking.
- You can store this cooked acorn squash in the refrigerator in an airtight container for up to 3 days. Reheat it on a baking sheet in the oven at 350 degrees F for 10-15 minutes.
- You can also freeze it after it has been cooked and cooled in a freezer-friendly container for up to 6 months.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Healthy Side Dishes
- Method: Oven
- Cuisine: American
Serves 4…. but each serving is 1/2 of the squash (58 calories a serving). Hmmm 😛 didn’t know there were 4 halves to a squash. Typo? or do you know something…
Love the recipe tho 🙂 and lots of good information….thank you!
Hi Karen, I wrote the recipe using 2 whole acorn squash, which will make 4 halves (1/2 squash is one serving). Thank you for your comment and I am so happy you liked the recipe.
When you freeze, do you freeze them in “whole” halves with skins included?
Hi Kay, after you roast the squash, let it cool completely, then transfer it to a freezer-safe container and freeze for up to 6 months. Keep it in the skin or you can scoop it out and discard the skin.