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A halved, roasted acorn squash on a plate.

Best Roasted Acorn Squash

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


Roasted Acorn Squash – a delicious, simple side dish that is easy to make and packed with flavor. Easy enough for weeknight dinners!


  • 2 whole acorn squash, halved
  • 2 tablespoons of olive oil
  • 1 teaspoon kosher salt
  • 6 tablespoons butter (or ghee)
  • 4 tablespoons brown sugar
  • 4 tablespoons walnuts (or pecans)


  1. Preheat oven to 375 degrees F.
  2. Cut squash in half, lengthwise.
  3. Remove seeds and scrape inside clean.
  4. Place on deep cookie sheet with 1/2 inch of water in the bottom.
  5. Place 1/2 tablespoon butter in the middle of each.
  6. Roast for 30 minutes (middle rack, uncovered).
  7. Remove and used the melted butter inside each squash to brush all over the outer edges.
  8. Then add an additional 1/2 tablespoon butter and 1/2 tablespoon brown sugar to each half.
  9. Roast for additional 30 minutes
  10. Remove and again brush melted butter all over.
  11. Add a sliver of butter to each again and another half tablespoon of brown sugar making sure you sprinkle brown sugar all over including on the outer edges.
  12. Add a tablespoon of walnuts to each.
  13. Broil on high about 1-2 minutes or until brown sugar starts to turn brown (watch carefully).
  14. Serve immediately.


  • Paleo: use grassfed butter or ghee instead of butter and use coconut sugar instead of brown sugar.
  • Storage: store in an airtight container in the refrigerator for up to 5 days. To freeze place in a freezer-safe container (air-tight) and place in the freezer for up to 6 months. 

Keywords: roasted acorn squash