Roasted Acorn Squash is a simple yet stunning dish that brings warmth and richness to any table. With its caramelized edges and tender, buttery flesh, this recipe transforms humble squash into a showstopper. The natural sweetness pairs beautifully with a hint of savory seasoning, creating a balance that’s both comforting and elegant. In just 45 minutes, you’ll have a dish that feels like a cozy hug on a plate.
The texture is pure perfection—crisp on the outside, velvety on the inside—while the aroma of roasted squash fills your kitchen. Whether as a side or a star, it’s a nutrient-packed delight that’s as easy to make as it is delicious. Perfect for busy weeknights or special gatherings, this recipe is a must-try.
What You’ll Need?
- 3 acorn squash, halved vertically and seeded (choose squash that feel heavy for their size)
- Extra-virgin olive oil, for drizzling (about 2-3 tablespoons)
- Maple syrup, for drizzling (about 1-2 tablespoons; honey can be substituted)
- 1 tablespoon chopped fresh sage and/or rosemary (dried herbs can be used in a pinch—use 1 teaspoon)
- Sea salt and freshly ground black pepper, to taste
How to Make It?
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the squash: Place the acorn squash halves on the baking sheet, cut side up.
- Season the squash: Drizzle with olive oil and maple syrup, then sprinkle with salt and pepper. Use your hands to coat the squash evenly.
- Add herbs: Sprinkle the chopped sage and/or rosemary into the center of each squash half.
- Roast: Place in the oven and roast until the squash is tender and golden brown around the edges, about 25 to 40 minutes (smaller squash will cook faster).
- Serve: Season to taste and serve warm. Enjoy as a side dish or with your favorite toppings!
Delicious Toppings and Sauces to Elevate Your Squash
Take your roasted acorn squash to the next level with these tasty additions. Drizzle with a brown butter sauce (melt 2 tbsp butter until golden, then add a pinch of nutmeg) or sprinkle with toasted pecans for a crunchy twist. For a creamy option, add a dollop of goat cheese or a spoonful of Greek yogurt mixed with honey.
Perfect Pairings: Serving Suggestions
Roasted acorn squash pairs beautifully with a variety of dishes. Serve it alongside roasted chicken or grilled pork chops for a hearty meal. For a vegetarian option, pair it with quinoa salad or wild rice pilaf. It also makes a great addition to a fall-inspired grain bowl with kale, cranberries, and feta.
How to Store and Reheat Like a Pro
Store leftover roasted squash in an airtight container in the fridge for up to 3 days. To reheat, place it in a 350°F oven for 10-15 minutes or microwave in 30-second intervals until warm. For best results, drizzle a little olive oil or maple syrup before reheating to keep it moist.
Quick Tips for Perfect Roasted Squash
To save time, use a sharp chef’s knife to cut the squash—microwaving it for 30 seconds can soften the skin slightly. For even roasting, make sure the squash halves are similar in size. If you’re short on fresh herbs, dried sage or rosemary works just as well—use 1/3 the amount of fresh.
Recipe Variations to Try
Switch up the flavors by swapping maple syrup for brown sugar or honey. Add a pinch of cinnamon or cayenne pepper for a sweet or spicy kick. For a savory twist, sprinkle with Parmesan cheese or garlic powder before roasting. You can also use other winter squashes like butternut or delicata for variety.
Roasted Acorn Squash
Ingredients
- 3 acorn squash, halved vertically and seeded
- Extra-virgin olive oil, for drizzling
- Maple syrup, for drizzling
- Chopped fresh sage and/or rosemary
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the acorn squash halves on the baking sheet cut side up. Drizzle with olive oil and maple syrup and sprinkle with salt and pepper. Use your hands to coat the squash.
- Sprinkle the sage and/or rosemary into the center of the squash.
- Roast until the squash is tender and golden brown around the edges, 25 to 40 minutes depending on the size of your squash.
- Season to taste and serve. Find additional serving suggestions in the blog post above.