Learn how to make Roasted Acorn Squash Halves! This Oven Baked Squash couldn't be easier to make (or more delicious). You're going to love this simple fall side dish!
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Ginnie's Take
These Roasted Acorn Squash Halves are truly a fall classic. My mom made this recipe all the time when I was kid, and while I definitely turned my nose up then, I absolutely adore this yummy side dish now! And it's so delicious, that I know you're going to love it, too. This is the easiest way to cook this popular winter squash, and it's one of the tastiest, too. Add it to your fall dinner rotation!
Why You'll Love This Recipe
- Cozy Fall Flavor - Baked Acorn Squash is a classic autumn side dish for a reason: it's sweet, buttery taste is impossible to resist!
- Super Easy - This yummy baked squash is extremely simple to prepare. Sit back and relax while your oven most of the work!
- Minimal Ingredients - You need just five ingredients to make this simple recipe, and you probably have all of them in your cupboard.
- Versatile - Serve this tasty fall side dish alongside weeknight meals, and for autumn dinner parties and special occasions (like Thanksgiving), too!
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Ingredients
This recipe uses simple, easy to find ingredients! Here's what you'll need:
- Squash - When shopping, choose acorn squash with smooth, firm, dark green skin (small orange patches are okay). One squash makes two servings, and you can easily double or triple this recipe, as needed.
- Olive Oil + Butter - You'll use extra virgin olive oil to roast the squash, then you'll brush it with unsalted butter before baking it with the sugar and spices.
- Sugar - Along with the butter, a little light brown sugar caramelizes around squash's edges and enhances its naturally sweet flavor.
- Cinnamon - A light sprinkling of ground cinnamon adds a cozy taste you'll love.
- Salt - I recommend using Kosher salt. You need just a pinch to bring out the other flavors.
This recipe is naturally vegetarian, nut free, and gluten free! Check out the Variations section below for customizing the recipe for vegan and dairy free diets.
You'll Also Need
You'll need a sharp knife and spoon to prep the squash, and a large baking sheet to roast it. I recommend lining your pans with nonstick foil (or parchment paper) for easier cleanup. A pastry brush also comes in handy for brushing the squash with the butter.
How to Bake Acorn Squash Halves
These Baked Acorn Squash Halves couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Prep squash. Start by slicing the acorn squash in half. Then use a spoon to scoop out the seeds and any pulpy bits. Tips: Acorn squash usually isn't too hard, but if you're struggling to cut it, pierce the skin a few times, then microwave it for three to four minutes. Also, if the squash wobbles (or sits lop-sided) when placed cut side up, slice a thin piece off the skin-side.
- Season. Rub the squash all over with olive oil, then sprinkle the cut side with salt.
- Roast cut side down. Place the squash on your baking sheet, cut side down, then roast the squash until it's browned on the edges and fork tender. Tip: Many recipes have you roast the squash cut side up, but I've tested it both ways and found that starting with the squash cut side down works much better. It's faster, and the squash has a better texture and flavor.
- Brush with butter. Turn the squash over, and prick all over with a fork (avoid going all the way through the skin). Brush the squash's cut side with butter, then add the remaining butter to the center.
- Sprinkle with brown sugar. Sprinkle the brown sugar over the squash, along with a few dashes of cinnamon.
- Bake. Return the squash to your oven, then bake until the squash is brown and very tender.
And that's all there is to it. Easy enough to treat yourself to this Roasted Acorn Squash whenever a craving strikes!
Variations
It's fun and easy to customize this Acorn Squash Side Dish! Here are some ideas to try:
- Sweetener - Swap out the brown sugar for maple syrup, honey, or even hot honey. For sweeter squash, you could even use maple syrup or honey in addition to the brown sugar.
- Spices - Substitute other warm spices (such as cardamom, nutmeg, cloves, or ginger) for the cinnamon, or use a mixture of spices. Pumpkin spice blends would also be delish.
- Savory - For a savory take, replace the brown sugar with fresh garlic and grated parmesan cheese. You could also add some fresh thyme or rosemary.
- Dairy Free - To make this recipe dairy free, simply use plant based butter.
- Vegan - For a vegan diet, choose plant based butter. You'll also need to use vegan brown sugar (look for organic brown sugar at the store). Demerara sugar or turbinado sugar would also work, or you could use maple syrup instead of sugar.
Serving Suggestions
Wondering what to serve with Baked Acorn Squash? This recipe is surprisingly versatile! Pair it with a hearty salad (such as this Kale Pumpkin Seed Salad, Autumn Harvest Salad, or Arugula Quinoa Salad) for a light lunch or dinner, or serve is as a side dish for any fall or winter meal (it would be wonderful alongside this fancy Vegetable Wellington recipe, cozy Veggie Shepherd's Pie, or casual Broccoli Macaroni and Cheese). It would also go great with other seasonal side dishes (like Roasted Garlic Mashed Potatoes, Chestnut Mushroom Stuffing, and Cranberry Relish) for a harvest feast (like Thanksgiving)!
Storage
These Oven Roasted Acorn Squash Halves are best served freshly made, but if you have leftovers, store them in an airtight container your refrigerator for up to four days. Reheat gently in your microwave (or oven).
Related Recipes
Looking for similar recipes? Try my Stuffing Stuffed Acorn Squash and Squash Mashed Potatoes next! You'll love these other roasted squash side dishes, too:
- This gorgeous Roasted Delicata Squash Salad tastes as good as it looks!
- Serve this tasty Pumpkin Couscous Salad as a side dish or main course.
- Add this yummy Pumpkin Quinoa Salad to your fall dinner rotation.
- This Roasted Delicata Squash is super easy to make and so delish!
- Serve this flavorful Roasted Butternut Squash with Pecan, Cranberries, and Blue Cheese alongside with any fall meal.
P.S. Check out all my winter squash recipes for more delicious ideas!
Frequently Asked Questions (FAQs)
Yes, you can eat the skin on acorn squash. For this recipe though, I usually scoop the flesh out of the skin, but you can eat the skin if you'd like.
I recommend baking acorn squash face down. When baked cut side down, acorn squash cooks faster, becomes more tender, stays moist, and it caramelizes around the edges (which adds extra flavor). Once the squash is tender, then you can flip it over, add your toppings, and bake it face up for a few extra minutes.
Acorn squash has a mildly sweet, nutty flavor. It has a creamy texture when cooked, although it's a little fibrous compared to smoother squashes (like butternut).
Roasted Acorn Squash Halves
Ingredients
- 1 acorn squash
- 2 teaspoons extra virgin olive oil
- Kosher salt
- 2 tablespoons unsalted butter, melted
- ground cinnamon
- 2 tablespoons light brown sugar
Equipment
- Nonstick Foil (or Parchment Paper)
Instructions
- Preheat oven to 400°F (200°C). Cover a baking sheet with nonstick foil (or parchment paper).
- Cut acorn squash in half, then remove seeds and any stringy bits with a spoon.
- Put squash on baking sheet, then drizzle olive oil over the cut side of each acorn half. Use hands to rub oil all over squash (both sides). Sprinkle lightly with salt.
- Place squash cut side down on baking sheet, then roast for 30 minutes or until squash is tender when pierced with a fork. Remove from oven.
- Flip squash over (cut side should be facing up), then prick all over with a fork (avoiding piercing the skin). Brush cut side with butter. Put any extra butter in the center.
- Add a few dashes of cinnamon to the squash, then sprinkle with brown sugar.
- Bake squash until browned and very tender (about 15 minutes).
- Serve hot. Enjoy!
Notes
Nutrition
