If you have ever wondered How to Roast Acorn Squash? Just follow our easy step-by-step instructions for making the best roasted acorn squash. A delicious and easy side dish recipe to add to any weeknight dinner!
How To Roast Acorn Squash Halves
Right about this time of year when the leaves are turning colors and the temperatures are cooling, we love making the best side dish recipe – baked acorn squash! It is a quick and easy way to cook one of our favorite fall and winter side dishes. Perfect for serving with just about anything, but a few of our favorites are smoked pork tenderloin, cast iron chicken thighs, or baked pork chops. Our whole family loves this easy acorn squash recipe and can top it any way they want!
Interested in roasting another type of squash? Checkout our tutorial on how to roast butternut squash, another delicious option!
What You Will Need
- fresh acorn squashes – during the fall and winter season you should be able to find a ripe acorn squash at your local grocery stores.
- olive oil – perfect for rubbing on the acorn squash flesh to keep it from drying out during the roasting process.
How To Roast Acorn Squash
The first steps to making roasted acorn squash halves are to use a sharp knife and cutting board to carefully cut them in half.
Tips On Safely Cutting An Acorn Squash
- Use a sharp chef’s knife that is clean and sharpened.
- Make sure it is not on a slippery surface.
- Place the whole acorn squash in the microwave and cook on high for about 2-3 minutes. This will help soften the outside just enough to help you cut it with a little more ease.
Once your squash is in two halves, simply take a large spoon or ice cream scooper and clean out the seeds, stringy bits, etc. until you can scrape the hollow center clean.
Now rub the orange flesh with olive or avocado oil and place them on a parchment-lined sheet pan in a single layer.
Roast in a preheated oven on the middle rack for 50-60 minutes of cooking time or until golden brown on top. Then carefully remove from oven and let cool slightly before scooping out the flesh of the squash to serve or store in the refrigerator.
Best Ways To Serve Roasted Acorn Squash
You could serve roasted acorn squash as a side dish with any type of meat (chicken, pork, etc.) as a main dish. We love to serving it with a perfectly grilled steak, smoked spatchcock chicken, or grilled pork tenderloin. It’s a tried-and-true favorite!
Recipe FAQ
- Picking the perfect acorn squash: Checkout this great article on How and When to Pick Acorn Squash.
- Other cutting options: in this recipe card we chose to roast acorn squash halves, but you could also cut them into squash slices for a shorter cook time (about 20 minutes).
- Does the acorn squash skin need to be removed before cooking: Nope! It is so much easier to scoop the fully cooked squash out of the skin after it has roasted and then cooled.
- More flavor options: for another great way to enjoy acorn squash, try sprinkling on some brown sugar, coconut sugar, garlic powder, or chili powder for a little bit of a kick.
- Storage: leftover roasted acorn squash can be stored in the refrigerator for about 4-5 days.
- Freezing: cooked acorn squash can also be kept in a freezer-safe bag in the freezer for up to 3-4 months.
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How to Roast Acorn Squash
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2–4 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
How to Roast Acorn Squash – a simple and easy method for roasting acorn squash in the oven this fall season!
Ingredients
- 1 or more acorn squash, halved lengthwise
- extra virgin olive oil (or avocado oil)
Instructions
- Preheat oven to 350 degrees F.
- Take each half of acorn squash and scoop out the seeds, scraping clean and hollowing out the inside.
- Rub the cut side with olive oil.
- Place the squash, cut-side up, on a baking sheet lined with parchment paper or aluminum foil.
- Roast on the middle rack for 50-60 minutes.
- Test with fork, it should be very tender and easily pierced. If for some reason it isn’t yet, continue baking at 10 minute increments until fully cooked and tender.
- Let the squash cool to room temperature, then scoop the cooked squash out of the skin.
- Serve immediately or store for later.
Notes
- Serving suggestion: we love to serve with a little ghee (or butter), pinch of salt and a little pure maple syrup!
- Storage: any leftover acorn squash can be kept in an airtight container in the fridge for 3-4 days.
Mary says
Recipe was spot on- texture was great! We sprinkled a little sea salt on what we ate today. I’m going to add the plain pieces to a smoothie.