There is honestly nothing easier than making Roasted Acorn Squash in the oven. This classic squash recipe brings out the natural sweetness of the acorn squash with just a few clean ingredients you probably already have on hand.
Roasted Acorn Squash is naturally gluten-free, dairy-free, vegan, and full of vitamins, making it the perfect nourishing side dish for your fall and winter meals.
Roasting squash in the oven at a high temperature caramelizes the edges, turning this simple vegetable into something truly special. Whether you’re serving it alongside your holiday spread or simply topping a grain bowl for a cozy weeknight dinner, this roasted acorn squash will quickly become a mealtime favorite.
What You’ll Love About Roasted Acorn Squash
- Simple, Whole Ingredients: Just squash, olive oil, salt, and pepper.
- Naturally Sweet and Caramelized: High-heat roasting draws out the squash’s natural sugars for the deliciously perfect golden edges.
- Easy to Prepare: Minimal prep work with no peeling required. This is a huge time saver.
- Versatile Side Dish: Perfect for Thanksgiving, cozy fall dinners, or meal prepping your weekday lunches.
- Nutrient-Packed: Rich in fiber, vitamin C, potassium, and antioxidants to support your immune system during the colder months.
What You’ll Need To Make Roasted Acorn Squash
- Acorn squash: I suggest choosing two that are small to medium in size. This make it easier for even roasting.
- Extra-virgin olive oil: Make sure to use a high-quality brand for the best flavor. I really like the varieties from Thrive.
- Sea salt: The flaky sea salt gives the best texture.
- Freshly ground black pepper: To help enhance the flavor of the squash.
(See printable recipe card below for full ingredient amounts)
How To Roast Acorn Squash In The Oven
- Preheat the oven to 425°F (220°C): Line a large sheet pan with parchment paper to prevent sticking and easy cleanup.
- Prep the squash: Slice a thin piece off the top and bottom of each squash so they sit flat. Stand each squash upright and slice it in half lengthwise. Use a spoon to scoop out the seeds and any stringy bits inside.
- Slice into wedges: Place each half cut-side down, then slice into 1-inch thick wedges. No need to peel the squash because the skin becomes tender during roasting and is totally edible.
- Toss with oil, salt, and pepper: In a large bowl, gently toss the squash slices with olive oil, sea salt, and freshly ground black pepper until every piece is well-coated.
- Roast until tender and caramelized: Arrange the slices in a single layer on your prepared baking sheet, making sure they don’t overlap. Roast for 20 to 25 minutes, flipping halfway through, until the squash is golden-brown and easily pierced with a fork.
- Serve and enjoy: Taste and sprinkle with a little extra flaky sea salt if desired. Serve hot or at room temperature.
Tips & Variations
- Spice it up: Add a sprinkle of cinnamon, smoked paprika, or a pinch of cayenne pepper before roasting for extra flavor.
- Sweet option: Drizzle with a little maple syrup during the last 5 minutes of roasting for a sweet twist.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven until warm.
- Serving ideas: Toss roasted squash with cooked quinoa, cranberries, and pecans for a hearty fall salad, or top with crumbled Italian sausage and a sprinkle of toasted seeds.
Print
Description
Roasted acorn squash makes a simple yet elegant side dish for any occasion. A drizzle of good olive oil, a scattering of sea salt, and a crack of black pepper are all you need to give this acorn squash a tender, caramelized, and rich flavor.
- Heat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large sheet pan with parchment paper.
- Slice a small piece off the top and bottom of each squash to create a stable base. Stand the squash upright on one of the cut ends and halve it lengthwise. Use a spoon to scrape out and discard the seeds and stringy pulp.
- Place the squash halves cut side down, and slice them into 1-inch thick wedges.
- In a large bowl, toss the squash wedges with the olive oil, salt, and pepper until evenly coated.
- Arrange the squash in a single layer on the prepared sheet pan, taking care not to overcrowd the slices. Roast for 20 to 25 minutes, flipping once halfway through, until the squash is tender and the edges are golden and caramelized.
- Taste and season with additional salt if needed. Serve warm.
Notes
Storage: Leftover roasted acorn squash can be refrigerated in and airtight container for up to 4 days.
