Learn the most delicious way to make roasted acorn squash to eat on its own or as the perfect addition to salads, pasta, and more!


Fall squash recipes are versatile, warm, and so cozy. I’ve got some tried and true favorites, like my butternut squash and shittake mushroom lasagna and my beef stew with butternut squash. As much as I love butternut squash, I think acorn squash deserves the same attention.

Roasted acorn squash is my favorite way to eat it because this method coaxes out its natural sugars, resulting in an even sweeter, caramelized flavor. I like adding roasted acorn squash to fall salads and pasta like this one and enjoying it as a side dish, like in this acorn squash with kale pesto.


What’s in Roasted Acorn Squash

Acorn squash is part of the cucurbita family (which includes pumpkin, butternut squash, and zucchini). It’s a sweet and filling veg with a warm, nutty flavor that’s full of antioxidants, rich in beta carotene, vitamin A, folate, and other vitamins and minerals.

The only ingredients you need for roasted acorn squash are ones you already have in your pantry:

  • Acorn squash
  • Extra-virgin olive oil
  • Kosher salt & freshly ground black pepper

How to Make Roasted Acorn Squash

While sometimes I roast my acorn squash in two large halves, I often find myself cutting it into slices for its ripply-edged look. I season it simply, with olive oil, salt, and pepper, then roast it at 400°F for about 30 minutes or until nicely caramelized.


How to Cut an Acorn Squash for Roasting

There are two great options for cutting your acorn squash, but whichever method you choose, the most important thing is having a sharp and sturdy knife to carve it with.

  • Sharpen that knife, chef. First thing first, make sure you’ve got a heavy, sharp knife. Stand the squash up and slice off the top and bottom. Then slice it in half down the middle, vertically.
  • Scoop out the seeds and innards. Use a sturdy spoon for this (a grapefruit spoon works great if you have one).
  • From here, you can go one of two ways. You can either drizzle each half with olive oil, then sprinkle with salt and pepper and roast cut- side down or cut in slices. If roasting the halves, these will take anywhere from 30-50 minutes (depending on the size of your squash).
  • To cut into slices, lay each squash halve on the cutting board and cut crosswise, into 1-inch-thick half-moon rings.

Do You Eat the Skin of Acorn Squash?

It depends on the recipe, but roasting acorn squash makes its skin tender and edible. In this dish, the squash slices are on the thinner side, so you won’t get a huge chunk of skin. I prefer leaving the skin on because I like the color and texture it adds, but you can easily remove it after cooking (I find it’s easier to do this after roasting rather than peeling the whole squash beforehand).


5 Ways to Enjoy Roasted Acorn Squash

  • Drizzle with browned butter and freshly grated Parmesan
  • Add to salad, pastas, and grain bowls
  • Purée into soups
  • Drizzle with kale pesto
  • For a filling, yet vegetarian main, stuff with a mixture of rice, spinach or kale, dried cranberries, and Parmesan, and bake (cut-side up) for an additional 15-20 minutes.

What to Serve With Roasted Acorn Squash

More Fall Squash Recipes to Try

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