My Roasted Acorn Squash is a super simple recipe that is easy enough for a weeknight dinner, but delicious enough to be a holiday side dish.
There are a lot of reasons to love fall cooking. There are so many great flavors – like cinnamon, nutmeg, and curry – that go with the warmth and coziness of the season. It’s the perfect time for comfort food and soup, which are two of my favorite types of recipes to make. And then, of course, there are the seasonal ingredients, like squash.
I love acorn squash. It has a natural sweetness that is so delicious that that these make a fantastic side dish with very little added. These are perfect next to your Thanksgiving turkey, but they are easy enough to make on a busy weeknight.
How to Cook Acorn Squash
Prepare the Acorn Squash
Carefully cut it in half and remove the seeds and pulp. Use a very sturdy spoon to remove the seeds and pulp. I love using an ice cream scoop.
Bake the Squash
Place the acorn squash cut side down on the prepared baking sheet. Bake for 30 minutes or until a skewer pierces the skin of the squash and goes through smoothly. Take it out of the oven when cooked and add any toppings you like.
Tips and Tricks
- Remove the step before you cut the squash in half. It might look more picture-perfect with the stem, but it just gets in the way.
- Soften the squash before attempting to cut it. Put it in the microwave for one minute and it will be a little easier to cut in half.
- Make it in the Instant Pot. If your oven is overwhelmed with other side dishes, Instant Pot Acorn Squash is also delicious.
- Use a skewer to test doneness. A wooden square or a fork inserted into the squash will help you determine if it is done. It should go through very easily.
- Mix up the toppings: I love keeping it simple with brown sugar and butter, but so many things can be added. Spices like rosemary and thyme echo those great fall flavors. A sprinkle of Parmesan is amazing on these. And if you really want to make them fancy add some toasted pumpkin seeds.
- Turn this into a meal. This is a great starting point to make my Sausage Stuffed Acorn Squash – a hearty and healthy meal
Storing and Reheating Leftovers
Store any leftover roasted acorn squash in an airtight container for up to three days. Reheat leftovers in the oven or microwave (if it has been scooped out of the shell). Always use discretion with your leftovers.
What to Serve with Roasted Acorn Squash
This baked acorn squash recipe is the perfect side dish that is easy enough for a weeknight dinner and delicious enough for a holiday meal.
If you make this roasted acorn squash recipe or any of my other recipes, let me know what you think by leaving a comment below!
Roasted Acorn Squash
Ingredients
- 2 acorn squash
- 2 tablespoons brown sugar
- 2 tablespoons butter
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
- Very carefully cut the acorn squash in half. Read my tips here. Scoop out the seeds and pulp from the centers.
- Place the acorn squash cut side down on the prepared baking sheet. Bake for 30 minutes or until a skewer pierces the skin of the squash and goes through smoothly.
- Remove the squash from the oven. Add the butter and brown sugar (1/2 tablespoon of each) to the center of each squash, allowing them to melt and combine from the heat of the squash. Serve and enjoy!
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